"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rib Eye Roast with Mushroom Sauce Recipe

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This recipe for Rib Eye Roast with Mushroom Sauce, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kendra McIntyre
Added: Wednesday, April 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
1/4 cup bourbon
1 tbsp lemon juice
1 tbsp steak sauce
1/2 tsp garlic salt
1/2 tsp lemon pepper
1/4 tsp cayenne
1 4-5 # rib eye roast
1/2 frsh mushrooms sliced
2 tsp instant beef bouillon (granules)
2 tsp browning sauce
2 tbsp cornstarch
1/4 cup water

Directions:
Directions:
Combine 1 cup water, bourbon, lemon juice, steak sauce, salt, lemon pepper,and cayenne. Pierce the roast with a fork in several places. Place in a glass baking dish. Pour the marinade over the roast and cover. Refrigerate for 8 hrs. Turn often. After 8 hrs, drain and reserve 1/2 cup marinade. Bake the roast to desired done-ness. The mushroom sauce : Combine the marinade, mushrooms, the 1/2 cup water, bouillon granules, and the browning sauce. Micro-wave 2-3 minutes on high. Combine the cornstarch and 1/2 cup water. Stir in the mushroom mixture until thickened. Serve the mushroom sauce over the baked roast.

Number Of Servings:
Number Of Servings:
10 to 12

 

 

 

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