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+-- Thread: recipe help needed (/showthread.php?tid=27694)
recipe help needed - Val - 01-18-2007
All:
In the last 2 or 3 months there was a recipe for sirloin roast - done slow, in a 250 degree oven for a couple of hours with mushroom gravy. I cannot put my hands on the recipe and would like to make it this weekend. Can someone help me out by posting it??
thanks very much!
Val
Re: recipe help needed - vannin - 01-18-2007
Someone will Val, in the meantime, warm welcome to the best site on the internet. Can't go wrong with a whole sirloin, whatever temp you cook it at.
Re: recipe help needed - bjcotton - 01-18-2007
Welcome Val! Was it in CuisineAtHome?
Re: recipe help needed - cjs - 01-19-2007
I didn't have any luck finding it for you either - sorry.
If it didn't have any particular or special seasonings, could you wing it??
Here's a mushroom gravy from a couple of cooks we all know and love -
Mushroom Ragout
Recipe By :Emeril LaGasse - Bill Cotton
Serving Size : 6
4 tablespoons oil or butter
1 1/2 pounds mushrooms -- cleaned and sliced
1/4 cup chicken stock
2 tablespoons parsley -- finely chopped
2 cloves garlic -- minced
1/4 cup heavy cream
1 small onion -- chopped
1 small red bell pepper -- chopped
1 stalk celery -- chopped
salt and pepper
In a large frying pan over medium heat, heat 2 Tbs oil or butter. Add bell pepper, celery, onion and saute, until tender, remove from skillet and set aside. Drain liquid from skillet. Add 4 Tbs butter or oil and then mushrooms. Saute, stirring occasionally until golden and tender. Add other vegetables, chicken stock, garlic, parsley and cream. Simmer 3 to 4 minutes until the mixture has thickened and reduced.
Season with salt and pepper to taste.
----
Hope this will see you thru till you find the 'old' recipe that you really liked.
Re: recipe help needed - bjcotton - 01-19-2007
Geez, I posted a couple of recipes last night here: Slow-Roasted Top Loin and Mushroom Gravy, wonder where they went? I'll try again:
* Exported from MasterCook *
Mushroom Gravy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Butters-Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil -- divided
1 lb. trumpet royale mushrooms -- halved lengthwise
1 lb. button mushrooms
1/2 cup onion -- diced
2 T. garlic -- thinly sliced
1 T. tomato paste
1 T. unsalted butter
Stir in -- Deglaze with:
2 T. all-purpose flour
1/3 cup dry red wine
1 1/2 cups beef broth
2 t. soy sauce
1 t. Worcestershire sauce
Salt and pepper to taste
Saute trumpet mushrooms in 2 T. oil in a large saute pan over medium-high heat until golden. Remove from pan, add another 2 T. oil, and saute button mushrooms. Add onion, next 3 ingredients, and sauteed trumpets; cook 3 minutes.
Stir in flour until mushrooms are coated. Deglaze with wine and cook until evaporated. Add broth, soy sauce, and Worcestershire; simmer until thickened, 3-4 minutes. Season with salt and pepper.
Source:
"Cuisine at home, December 2006, Issue 60, p. 22"
* Exported from MasterCook *
Slow-Roasted Top Loin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 T. ground dried rosemary
3 T. soy sauce
2 T. freshly ground black pepper
1 T. granulated garlic
1 t. red pepper flakes
1/2 t. kosher salt
1 egg white
Trim and Rub with:
1 boneless beef top loin roast -- from the rib end (7 lb.)
3 T. olive oil
Prepared rosemary paste
Preheat oven to 450° with the rack on the bottom. Line a baking sheet with foil; place a cooling rack on the baking sheet and coat with nonstick spray.
Combine the first 7 ingredients in a bowl, mixing to form a paste.
Trim the meat, then pat dry with paper towels. Transfer roast to the rack on the baking sheet; coat beef with oil. Rub the paste onto the top and sides, then roast 15 minutes. Decrease oven temperature to 250° and slow-roast the beef until a thermometer reads 135° (medium-rare) when inserted into the center, 2-21/2 hours. Remove roast from oven and let rest for 30 minutes before carving into thin slices.
Source:
"Cuisine at home, December 2006, Issue 60, p. 19"
Re: recipe help needed - Val - 01-19-2007
this is the one! - thanks very much!!
Re: recipe help needed - bjcotton - 01-19-2007
You're quite welcome Val, don't forget we're here
