*  Exported from  MasterCook  *
 
                         Mushroom-Sauced Roast Beef
 
 Recipe By     : Better Homes and Garden Cookbook
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Meats, Fish, Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    beef eye of round roast -- 2-3 pounds
    2      tablespoons   Dijon mustard
      1/2  teaspoon      coarsely ground pepper
    3      cups          fresh mushrooms
    4                    green onions
                         <bias-sliced into 1/2 inch pieces>
    1      clove         garlic -- minced
    2      tablespoons   butter or margarine
      1/4  cup           flour
      1/2  teaspoon      dried thyme -- crushed
    1 1/2  cups          beef broth
      1/4  cup           light cream
                         <or milk>
 
 Trim fat from meat.  Mix mustard and pepper.  Rub onto meat.  Place meat on
 a rack in a shallow roasting pan.  Insert a meat thermometer.  Roast in a
 325 degree oven until thermometer registers 140 for medium rare (1 1/2 to 2
 hours) or 155 for medium (1 3/4 to 2 1/4 hours).  Cover with foil and let
 stand 15 minutes before carving.  Meanwhile, for sauce, in a medium
 saucepan, cook mushrooms, green onions and garlic in hot margarine until
 green onions are tender.  Stir in flour and thyme.  Gradually stir in beef
 broth.  Cook and stir over medium heat until thickened and bubbly.  Cook and
 stir for 1 minute more.  Stir in light cream or milk, cook and stir until
 heated through.  Thinly slice meat across the grain.  Arrange on a serving
 platter.  Pour some sauce atop meat.  Pass remaining sauce.  Serve with
 mashed potatoes.    
 
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