Oven Baked Beef with Mustard-Mushroom Sauce

oven baked beef with mustard-mushroom sauce
  • Yield: 6
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 2:00 h
  • Ready In: 2:10 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Related Recipes:
  • Air fryer grilled cheese sandwiches recipe. Learn how to grill yummy cheese sandwiches in an air fryer.#airfryer #breakfast #sandwiches #cheese

    Air Fryer Grilled Cheese Sandwiches Recipe

  • Air fryer bacon-wrapped scallops recipe. Scallops wrapped in crispy bacon with barbecue sauce cooked in an air fryer #airfryer #dinner #appetizers #party #seafood #scallops

    Air Fryer Bacon-Wrapped Scallops Recipe

  • Air fryer onion rings recipe. Learn how to cook crispy onion rings in an air fryer. Very easy and delicious appetizer. #airfryer #dinner #appetizers #healthy #crispy #onion

    Air Fryer Onion Rings Recipe

  • Air fryer baked potatoes recipe. Learn how to bake delicious potatoes with bacon and cheese in an air fryer. #airfryer #dinner #easy #potatoes

    Air Fryer Baked Potatoes Recipe

  • Air fryer cinnamon rolls recipe. Learn how to cook yummy cinnamon rolls in an air fryer. #airfryer #breakfast #cinnamon #rolls #desserts

    Air Fryer Cinnamon Rolls Recipe

Oven baked beef with mustard-mushroom sauce. Beef with herbs and mushrooms cooked in the oven and served with delicious homemade mustard sauce.

Ingredients

  • 2 pounds (960 g) boneless beef roast,fat trimmed
  • 2 tablespoons cooking oil
  • 3/4 cup (180 ml) beef broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon freshly ground black pepper
  • 6 oz (180g) chanterelle mushrooms
  • 8 oz (240 ml) carton dairy sour cream
  • 1/4 cup(60 ml) Dijon mustard
  • 1/4 cup (60 g) all-purpose flour

Method

Step 1

Heat cooking oil in a dutch oven. Add beef roast and brown on all sides in hot oil. Drain off fat.

Step 2

In a small mixing bowl,combine beef broth,thyme,marjoram and black pepper. Stir well and and pour mixture over meat. Bring to a boil over medium-high heat. reduce heat to low and simmer,covered,for 1 ¼ hours.

Step 3

Stir in mushrooms.return to a boiling. Reduce heat to low. Cover and simmer for 30-40 minutes. Transfer cooked meat and mushrooms to serving platter. Cover with aluminum foil and keep warm.

Step 4

For sauce:Skin fat from juices. Add enough water to equal 1 1/3 cups liquid. Return to Dutch oven.

Step 5

In a mixing bowl,combine sour cream,mustard and all-purpose flour. Mix well and stir mustard mixture into juices in Dutch oven. Cook,stirring,over medium heat until thickened and bubbly. Cook for a further 1 minute. Pour sauce over meat and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.