Ingredients5 pounds Top Sirloin
1 tablespoon tomate paste
8 ounces mushrooms
2 onions, chopped
1 carrot, chopped
1 celery, chopped
4 cloves garlic
4 cups beef broth
1 cup red wine
1 teaspoon worsteshire
¼ cup flour
PreparationNote: You can substitue a rib eye roast if you can not find a top sirloin cut of meat.
Pat beef dry and then salt with 2 teaspoons.
Wrap for 1 hour
Pat dry again and season with crushed black pepper
Heat one tablespoon of vegetable oil until smoking
Brown meat on all sides and then put on a vrack at 275 degrees unil meat is 135 degrees. It will rise to 145. Generally about 15 minutes per pound.
Saute mushrooms in same pan.
Saute onions, celery, carrot
Add tomato paste
Add flour and cook for 1-2 minutes
Add wine and broth and simmer for 10 minutes
Finally add worcestershire sauce
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