August 28, 2007 Roast beef with mushroom sauce

Easy Tastebud Delights

8.28 Edition (August 28, 2007)

Easy Recipes

45 minutes+

Hi Everyone, Tuesday is here already. I'm trying to figure out how to stretch this week to last longer but the more I do that, the faster it creeps away from me!

Today's recipe is a continuation of the diabetic recipe request. This dinner sounds delicious and caught my attention right away! Enjoy!

Roast beef with mushroom sauce

2 lb. beef eye of round roast
1/2 tsp. crushed dried marjoram
1/4 tsp. salt
1/4 tsp. pepper
1 cup water
1/4 cup dry red wine
1 tbsp. cornstarch
1-1/2 tsp. instant beef bouillon granules
1 tsp. worcestershire sauce
1/8 tsp. crushed dried marjoram
1 can drained, sliced mushrooms
1 tbsp. snipped parsley

Trim separable fat from roast. Place roast on a rack in a shallow roasting pan. In a small bowl combine the 1/2 tsp. marjoram, salt and pepper. Rub over roast. Insert a meat thermometer into the roast. For medium doneness roast in a 325 degree oven for 1-3/4 to 2-1/4 hours or till meat thermometer registers 160 degrees. Remove meat from the oven and let stand for 15 minutes.

FOR SAUCE: In a small saucepan stir together the water, wine, cornstarch, bouillon granules, worcestershire and the 1/8 tsp. marjoram. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Stir in mushrooms and heat through. Carve roast by bias-slicing across the grain. Serve sauce with meat. Sprinkle with parsley.

One serving equals 3 lean meat exchanges Per serving: Calories 165 Protein 22g Carbohydrate 2g Total Fat 7g Saturated Fat 2g Cholesterol 65mg Sodium 270mg Potassium 232mg

Yield: 8 servings

From The Better Homes and Gardens Diabetic Cookbook.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .