Mushroom Stuffed Beef Roast Recipe

Mushroom Stuffed Beef Roast has a nice taste. The beef lovers must try this Mushroom Stuffed Beef Roast. The mayonnaise and white rum adds a nice flavour to Mushroom Stuffed Beef Roast.

Summary

Difficulty LevelAverageCourseMain Dish

Main IngredientBeef

Ingredients

1 2 pound beef eye of round roast

1/4 cup dry white wine

8 ounces fresh mushrooms, finely chopped

1/4 cup water

1/4 teaspoon dried dillweed or fennel seed, crushed

1/8 teaspoon salt

1/3 cup thinly sliced green onion

1 tablespoon reduced calorie mayonnaise or salad dressing

1/2 cup plain low fat yogurt

1 tablespoon all purpose flour

1/8 teaspoon pepper

1/2 cup beef broth

How to make Mushroom Stuffed Beef Roast

Trim excess fat from roast.
Then, cut 8 evenly spaced crosswise slits or pockets in roast, making each 3 inches deep.
Place roast in a plastic bag set in a deep bowl.
Pour wine over roast.
Seal bag.
Marinate roast in the refrigerator for 6 to 24 hours, turning bag occasionally.
For filling, in medium saucepan combine mushrooms, water, dillweed or fennel seed, and salt.
Cook, uncovered, over medium heat for 15 minutes or till liquid is evaporated.
Cool.
Stir in onion and mayonnaise or salad dressing.
Remove roast from bag, discarding marinade.
Spoon filling into pockets in roast.
Place roast in a shallow roasting pan.
Bake in a 325° oven for 1 1/4 to 1 1/2 hours or till meat thermometer registers 140°.
Remove from oven.
Keep warm.
For sauce, in a small saucepan stir together yogurt, flour, and pepper.
Stir in beef broth.
Cook and stir over medium heat till thickened and bubbly.
Then, cook and stir for 1 minute more.