Wednesday, October 2, 2013

the BEST gravy ever (so far this year) and roast beef dinner

2 cups of boullion liquid (I used beef)
1 tsp minced garlicc
2 tsp worchesteshire sauce
2 lg tbsp dijon mustard
1 packet of gravy mix (I had one laying around)

Mix and set aside.

french fry cut 3 large fresh carrots (with skin)
1 small roast
black pepper
1 med onion (cut up to size prefered)
1 cup edamame beans (frozen) or peas
1 pckg sliced mushrooms (optional)

In a small roasting pan I laid the carrots out on the bottom.

Take the roast and slice like bread, but not all the way through. 
(just down to about and inch from the bottom)

Place roast slices down on carrots.

Sprinkle with garlic pcs. and pepper to taste. 
***I DO NOT use salt because the boullion is always salty enough.
Cover with beans and mushrooms.

Pour liquid mix over the meat and cover. Bake at 350 for 1 1/2 hours. Serve with bread, mashed potatoes and corn. 

The gravy was so good it immediately became a shepherds pie for this week.

"BON APPETIT!" sorry none left!

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