Stuffed Beef Roast With Red Wine Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 14 |
|
Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce. Ingredients:
4 1/2 lbs top sirloin roast |
2 teaspoons cooking oil |
3 slices bacon, finely chopped |
2 cups coarse dry breadcrumbs |
3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes) |
2 tablespoons creamed horseradish |
1 teaspoon fresh fresh coarse ground black pepper |
1/2 cup water |
1/4 cup all-purpose flour |
2 cups beef broth |
1 cup dry red wine |
2 tablespoons creamed horseradish |
salt & freshly ground black pepper |
Directions:
1. saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
2. Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
3. Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
4. Cut a deep pocket into the long side of the roast, almost all the way through.
5. Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
6. Place on rack in roasting pan. Pour water into bottom of pan.
7. Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
8. Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
9. Red Wine Sauce:.
10. Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
11. Heat and stir for 1 minute.
12. Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
13. Serve over slices of beef.
|
|