Beef Rib Eye Roast With Mushroom Sauce Recipe
I got to try out this Beef Rib Eye Roast With Mushroom Sauce at my friend's place. My GOD, It was simply mind blowing! Beef Rib Eye Roast With Mushroom Sauce goes perfectly as Side Dish. The goodness of Beef makes Beef Rib Eye Roast With Mushroom Sauce a great treat. You have already been deprived of this Beef Rib Eye Roast With Mushroom Sauce recipe, don't miss it now.
Ingredients
1/4 cup bourbon
1 cup water
1 tablespoon lemon juice
1 tablespoon steak sauce
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 (4 to 5 lb.) beef rib eye roast
1/2 lb. fresh mushrooms, sliced
1/2 cup water
2 teaspoons instant beef bouillon granules
2 teaspoons browning sauce
2 tablespoons cornstarch
1/4 cup water
Directions
In 4-cup glass measure, combine bourbon, 1 cup water, lemon juice, steak sauce, garlic salt, lemon pepper and cayenne pepper.
Pierce roast with a fork in several places.
Place meat in 2 quart oblong glass baking dish.
Pour marinade over roast and cover.
Marinate in refrigerator 8 hours, turning occasionally.
Drain and reserve 1/2 cup marinade.
Insert metal accessory rack.
Place roast on trivet in 2 quart oblong glass baking dish.
Cook to desired doneness according to directions in chart
Mushroom Sauce: In 1 1/2 quart casserole, combine reserved marinade, mushrooms, 1/2 cup water, bouillon granules and browning sauce.
Microwave at high (10) 2 to 3 minutes.
Combine cornstarch and 1/4 cup water; stir into mushroom mixture.
Microwave at high (10) 2 to 3 minutes, until thickened, stirring every minute.
Pierce roast with a fork in several places.
Place meat in 2 quart oblong glass baking dish.
Pour marinade over roast and cover.
Marinate in refrigerator 8 hours, turning occasionally.
Drain and reserve 1/2 cup marinade.
Insert metal accessory rack.
Place roast on trivet in 2 quart oblong glass baking dish.
Cook to desired doneness according to directions in chart
Mushroom Sauce: In 1 1/2 quart casserole, combine reserved marinade, mushrooms, 1/2 cup water, bouillon granules and browning sauce.
Microwave at high (10) 2 to 3 minutes.
Combine cornstarch and 1/4 cup water; stir into mushroom mixture.
Microwave at high (10) 2 to 3 minutes, until thickened, stirring every minute.
