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Ingredientes
- 1 1/2 pound pre-cooked round roast
- 3 1/4 c. beef drippings or possibly beef bouillon, divided
- 4 tbsp. butter
- 4 tbsp. flour
- 1 tbsp. catsup
- 1/8 teaspoon garlic pwdr
- 1/4 teaspoon paprika
- Salt & pepper to taste
- Beef bouillon to taste
- 2 tbsp. Burgundy wine (optional)
- 2 c. sauteed mushrooms
- 2 c. pearl onions
Direcciones
- Trim fat from pot roast. Cut into thin slices and then into small pcs. Place in a baking pan and cover with 1 1/4 c. of the beef drippings or possibly beef bouillon. Cover pan with foil and bake at 350 degrees for 30-45 min.
- To make sauce: Heat butter in a heavy pan and stir in flour. Cook and stir over low heat for 15 min. Turn off heat and slowly add in remaining 2 c. beef drippings, stirring constantly for smooth sauce. Return heat and stir in catsup, garlic pwdr, paprika, salt and pepper. Add in bouillon cubes, stirring till dissolved. Cook 15 min longer. Pour sauce over cooked beef and serve with mushrooms and onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 734 | |
| Calories from Fat 655 | 89% |
| Total Fat 72.81g | 91% |
| Saturated Fat 33.06g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 489mg | 20% |
| Potassium 236mg | 7% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.51g | 1% |
| Protein 13.59g | 22% |
