Crockpot: Burgundy Beef with Portobella Mushrooms
this is easy to do but makes a rather elegant dinner as well. 
 
burgundy beef with portobella mushrooms 
 
recipe by :michele wilson 
serving size : 4 
 
2 lb.  beef bottom round, r-t-c
2 Tbsp  olive oil
2 Tbsp  flour, all-purpose
1/2 tsp  salt
1/4 tsp  ground black pepper
1/4 tsp  allspice
1 cup  burgundy
1 Tbsp  worcestershire sauce
1 Tbsp  dijon mustard
6 oz.  portobello mushroom caps -- sliced 1/4-inch thick
1/4 cup  onions -- minced
2 clove  garlic -- minced fine
 
mix together wine, worcestershire sauce, dijon mustard, onion and garlic. 
add sliced mushrooms and let marinate while browning meat. mix together 
the flour, salt, pepper and allspice. coat meat on all sides. keep 
reserved flour mixture. heat pan on high heat and add olive oil. brown 
meat on all sides. transfer to crockpot. add mushrooms and pour wine 
marinade over meat and mushrooms. cook on low for 8 to 10 hours. remove 
meat and mushrooms from crockpot. remove any visible fat from liquid. 
place liquid in small saucepan over med-high heat. add saved flour mixture 
and stir until gravy is thickened. serve over meat and mushrooms or on the 
side. 
 
per serving: 578 calories; 32g fat (54.5% calories from fat); 52g protein; 
8g carbohydrate; 1g dietary fiber; 159mg cholesterol; 440mg sodium. 
exchanges: 0 grain(starch); 7 lean meat; 1/2 vegetable; 2 1/2 fat; 0 
other carbohydrates. 
 
-- 
(ID: 11831) Mirror: rec.food.recipes: Tue, Jul 15, 2003


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