Beef Rib Eye Roast With Mushroom Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Bourbon1/4 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Steak sauce1 Tablespoon
 Garlic salt1/2 Teaspoon
 1/2 teaspoon lemon-pepper seasoning
 Cayenne pepper1/4 Teaspoon
 1 (4 to 5 lb.) beef rib eye roast
 Mushrooms1/2 Pound, sliced
 Water1/2 Cup (16 tbs)
 2 teaspoons instant beef bouillon granules
 Sauce2 Teaspoon
 Cornstarch2 Tablespoon
 Water1/4 Cup (16 tbs)

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.
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