Ingrédients pour Beef Roast With Portabella Mushrooms
- 1 (3-4 pound) sirloin tip roast
- 1 lb portabella mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, divided
- 1 bay leaf
- 2 tablespoons olive oil
- 1/2 cup sour cream
- salt to taste
- freshly ground black pepper to taste
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Comment préparer Beef Roast With Portabella Mushrooms
- Preheat oven to 325°F (160°C).
- Generously salt a 3-4 lb beef roast on all sides.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
- Remove roast from skillet and set aside.
- Add another 1 tablespoon of olive oil to the skillet. Add 1 large onion, chopped, and 1 lb portabella mushrooms, sliced, and cook until mushrooms are softened and onions are lightly browned (about 8-10 minutes).
- Add 2 cloves of minced garlic and sauté for 1 minute.
- Pour in 1 cup of beef broth and 1/4 cup of dry red wine, scraping up any browned bits from the bottom of the pan.
- Stir in 2 tablespoons of tomato paste until smooth.
- Return the roast to the skillet.
- Pour the remaining 1/4 cup of red wine over the roast.
- Season with freshly ground black pepper to taste.
- Place 1 bay leaf on top of the roast.
- Cover the skillet tightly with a lid or foil.
- Bake for 1 hour and 35 minutes, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare, or your desired doneness.
- Remove the roast from the oven and let it rest for 15 minutes before slicing.
- While the roast rests, add 1/2 cup of sour cream to the pan juices, mushrooms, and onions.
- Cook over medium heat for approximately 5 minutes, or until the sauce has thickened slightly.
- Slice the rested roast and return the slices to the skillet with the sauce.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
68g
Carbs
1g
