Okay, I know am always professing my lack of domestic skills, but I came across this recipe today and felt the need to share it. Of course it has a cowboy flare to it and it’s made with whiskey, that is what makes it even better! Hey, I didn’t plan on being brilliant today, but shit happens! Hope you enjoy…
Stuffed Roast Beef
5 to 6 lb. boneless beef roast (tenderloin, ribeye, or eye of round)
1 large onion, finely chopped
1 to 2 ounces dried mushrooms
2 cups warm water
1/2 lb. fresh mushrooms, chopped
1/4 cup finely chopped parsley
1/2 tsp. salt
1/2 tsp. lemon juice
Dash ground nutmeg
1 tsp. Tobasco sauce
1/4 cup finely chopped toasted pecans or pine nuts
1/4 cup finely chopped green onions
AND…. The best part….
1/2 cup or so of whiskey
*In a covered skillet over medium-low heat, cook onion until brown. Soften dried mushrooms in warm water; drain, reserving water, and chop. Add dried and fresh mushrooms and butter to onions. Cook and stir until mixture is dry. Stir in parsley, salt, lemon juice, nutmeg, Tobasco sauce, and nuts. Cool.
*Make a slit in the underside of the roast. Fill with mushroom mixture. Close and tie securely. Place seam side down in roasting pan. Roast tenderloin 45-60 minutes in a 425 degree oven; ribeye or round 60-90 minutes in a 375 degree oven or until meat thermometer reaches 135-140 degrees. (medium rare)
*Remove from pan; keep warm. Pour off fat. Add green onions, whiskey, 1 1/2 cups mushroom water and any extra mushroom stuffing to pan drippings. Boil rapidly to reduce. Check seasonings. Serve sauce with beef. Serves 10-12 people.
Now if I only had a picture….
Happy Sunday all!