Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
4 lb 8 oz (2 k) boneless beef roast
cup butter
2 tablespoons salt
2 lb 4 oz (1 k) small or medium mushrooms, in slices
1 medium size onion
Dry white wine
Heavy cream (optional)


Heat butter with oil in a large heavy bottom saucepan. Brown meat all over and add mushrooms and whole onion.

Cook over high heat 3 to 4 minutes and then reduce to low heat. Season with salt, pepper and cover saucepan. Cook at very low heat for 2 or 3 hours (approximately 30 minutes for each pound ( k) or until meat is very tender. Usually liquid from mushrooms is enough for cooking the meat, nevertheless it is necessary to check if more liquid is needed. If more liquid is necessary add dry white wine (2 tablespoons each time). When meat is ready, remove from saucepan and place covered on a cutting board.Discard onion.

Add cup white wine to the mushroom sauce and bring to a boil to evaporate alcohol. If sauce needs thickening reduce until the desired consistency. Add 1 cup heavy cream to sauce before serving, if desired. Correct seasoning.Cut roast in thin slices and cover with mushroom sauce.
        6 -8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved