#15
   ...
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
Reply

#16
  recipe help needed Val All:[br][br]In the l...
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.
Reply
#17
  recipe help needed Val All:[br][br]In the l...
Welcome Val! Was it in CuisineAtHome?
Don't wait too long to tell someone you love them.

Billy
Reply

#18
  Re: recipe help needed bjcotton Welcome Val! Was it...
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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply

#19
  Re: recipe help needed cjs I didn't have any lu...
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"
Don't wait too long to tell someone you love them.

Billy
Reply

#20
  Re: recipe help needed bjcotton Geez, I posted a cou...
this is the one! - thanks very much!!
Reply

#21
  Re: recipe help needed Val this is the one! - t...
You're quite welcome Val, don't forget we're here
Don't wait too long to tell someone you love them.

Billy
Reply
recipe help needed


Forum Jump:


Users browsing this thread: 1 Guest(s)