"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Beaujolias Recipe

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This recipe for Beef Beaujolias, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Edge
Added: Saturday, May 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 pound sirloin tip roast
1 c. Beaujolais wine
fresh ground black pepper
2 cans of sliced mushrooms (or sliced fresh mushrooms)
salt
3 T. cornstarch
1/2 c. hot water

Directions:
Directions:
Marinate the roast in the Beaujolias wine, covered, for 8 to 12 hours, turning it every 3 hours or so. Save marinade.

Roll roast in course ground black pepper, then sear on all sides in a hot skillet with just enough olive oil to keep from sticking. Place the browned roast in a pan and add the mushrooms and the marinade. Cook uncovered in a 350 oven for about 2 hours (or use a meat thermometer to cook it to your preferred level of doneness: medium/ medium well/ well)
Baste with pan juices every 30 minutes.
Remove roast from pan, sprinkle lightlly with salt, cover with foil and let rest for at least 20 minutes. Dissolve cornstarch in hot water and stir it into the pan juices. Bring to a boil and serve as a sauce for the thinly sliced beef.
The finest accompaniment to this meal is a glass of Gamay Beaujolais.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Never prepare this recipe with "cooking wine" from the grocery store. For wine to cook with, always buy wine the you can enjoy drinking too.

 

 

 

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