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Beef With Mustard-Mushroom Sauce Recipe

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This recipe for Beef With Mustard-Mushroom Sauce, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gayle Cornwell


1 2 to 2-1/2 lb. boneless beef round rump roast
2 T cooking oil
3/4 C beef broth
1/2 tsp. dried thyme, crushed
1/4 tsp. dried marjoram, crushed
1/4 tsp. pepper
4 C halved fresh mushrooms
12 oz. packaged, peeled baby carrots
2 C frozen small, whole onions
1 8 oz. carton dairy sour cream
1/4 C Dijon style mustard
1/4 C flour
3-4 C hot cooked noodles

Trim fat from meat. In a 4- to 6 quarty Dutch oven heat oil. Brown meat on all sides in hot oil. Drain off fat. Combine broth, thyme, marjoram, and pepper. Carefully pour over meat. Bring to boiling; reduce heat. Simmer; covered, for 1-1/4 hours. Add mushrooms, carrots, and onions to meat. Return to boiling; reduce heat. Cover and simmer for 30-40 minutes or until vegetables are tender. Transfer meat and vegetables to a serving platter. Cover with foil to keep warm. For sauce, skim fat from pan juices. If necessary, add enough water to equal 1-1/3 cups liquid. Return to Dutch oven. Stir together sour cream, mustard, and flour. Stir into juices in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Serve sauce with meat, vegetables, and noodles.




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