Month: October 2011

5 pounds beef round roast, all visible fat removed

2 tablespoons vegetable oil

1 teaspoon fresh, coarsely ground black pepper

1 medium onion, sliced

1 medium carrot, sliced

1 large stalk celery, sliced

1/2 cup dry red table wine

Preheat oven to 350: F.  Rub meat with oil and pepper, and place in an open roasting pan. Insert meat thermometer so tip reaches center of thickest part. Arrange onion, carrot and celery slices around meat. Pour wine over meat and vegetables. Place in oven and cook uncovered 1 1/2 hours, or until meat thermometer registers desired degree of doneness. If more liquid is needed, baste with additional wine during the roasting period. Do not use drippings from the roast for basting. Skim fat from pan juices or remove juices with bulb baster and discard fat. Remove meat from pan and slice thin. Spoon pan juices over meat and serve immediately.     

1-pound flank steak, all visible fat removed

2 teaspoons coarsely cracked black pepper

Vegetable oil spray

1 cup (about 3 ounces) sliced fresh mushrooms

2 green onions, sliced

1/2 teaspoon bottled minced garlic

1 tablespoon all-purpose flour

1 cup evaporated skim milk or skim milk

2 teaspoons Dijon mustard

Preheat broiler. To prevent meat from curling as it cooks, make 6 shallow slashes on each side of the meat in a crisscross fashion (three slashes in each direction).Rub cracked pepper onto each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 to 5 inches from the heat for 3 to 5 minutes. Turn and broil meat about 5 minutes more, or until desired doneness. Meanwhile, spray a medium saucepan with vegetable oil. Place over medium heat. Cook mushrooms, green onions and garlic in skillet until mushrooms are just tender, about 5 minutes. Stir in flour. Add milk and mustard all at once. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. To serve, thinly slice steak diagonally across the grain. Serve with mustard sauce.