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3 pound Beef Roast
1 tablespoon Vegetable Oil
½ cup Soy Sauce
½ cup Wine
8 ounce Mushrooms, Sliced
1 tablespoon Cornstarch
Heat oil in dutch oven. Add meat and brown on both sides. Combine stir fry sauce with burgundy wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
Combine cornstarch and quarter cup water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens. To serve, cut meat across grain into thin slices and serve with the mushroom gravy.
1 tablespoon Vegetable Oil
½ cup Soy Sauce
½ cup Wine
8 ounce Mushrooms, Sliced
1 tablespoon Cornstarch
Heat oil in dutch oven. Add meat and brown on both sides. Combine stir fry sauce with burgundy wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
Combine cornstarch and quarter cup water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens. To serve, cut meat across grain into thin slices and serve with the mushroom gravy.
