Can't Go Wrong With Beef

While my husband was home on leave, it was imperative that I make his favorite meal for him, Onion Stuffed Beef.  The sides for this meal aren't important other than he requires mashed potatoes for the gravy.  Let’s face it.  Mashed potatoes and gravy go great together.

On Facebook, I had from time to time posted pictures of my family's meals.  On a few occasions friends of mine had suggested I start sharing the recipes for the meals I make.  So, in order to oblige them and my own personal need to share I have created this blog.  Hopefully, I’ll be able to make this as awesome and fun as I believe I am.

Without further ado, let me present to you Onion Stuff Beef…

My food never touches.  That's just how I roll.



What you’ll need for roast:

2 tbsp of butter                                         1 tbsp veggie oil

2 large onions                                           2 tsp sugar

2 tsp Worcestershire sauce                      1 sirloin tip roast (2-3 lbs.)

2 tbsp Dijon mustard                                1 tsp salt

1 tsp black pepper

Later you will also need some items for the gravy so be sure to read the entire recipe before you make your shopping list.

1.)  Melt butter with oil. 

Add onions, sugar, and Worcestershire sauce.  Stir frequently (about 18 minutes). 

Onions should be soft and golden.  Do not rinse out your skillet.  You will use the drippings for the gravy.

2.)  Preheat oven to 450 degrees.  Butterfly roast.  Fold open. 

Spread mustard inside roast.  Sprinkle with salt and pepper.

3.)  Spread onions on one side of the roast.  Fold closed.  Tie closed with kitchen twine.  I always forget to purchase twine so I typically use string out of my sewing kit.  It has yet to fail me.

4.)  Place meat in a roasting pan.  Cook for approximately 45 minutes. 

Use a meat thermometer to read 135-140 degrees Fahrenheit.

5.)  When the desired temperature is reached, transfer meat to foil. 

Wrap loosely and allow to stand for at least 5 minutes before slicing. 

TA-DA!

Set roasting pan on the side to use the drippings for the gravy.

What you’ll need for the gravy:

1 can beef broth                               2 tbsp cornstarch

1 tsp butter                                        ½ tsp minced garlic

¼ tsp thyme                                       ¼ tsp black pepper

3 tbsp water (brandy works best)

1.)  Use the skillet from onions.  Melt butter. 

Add garlic, thyme, and pepper.  Saute’ for about 2 minutes (longer if desired).

2.)  Mix broth and cornstarch in a separate bowl.  Add to skillet.  Stir occasionally for about 5-6 minutes.

3.)  Add water (or brandy) to the roasting pan.  Scrape brown bits from the side and bottom of the pan.

4.)  Add the drippings and water from pan to the skillet.  Set to medium heat. 

Heat through and serve over sliced roast (and mashed potatoes if desired).

I enjoy cooking and when I first got married I knew nothing.  I just began by simply following directions.  I noticed certain easy sides like Rice-a-Roni and Kraft Macaroni & Cheese would have recipes for meal suggestions right on the box.  I began trying those.  Little by little I got better and started to explore the wonderful world of cooking more and more.  Now there is nothing I won’t attempt.

One thing I’d like to get out of this new blog adventure is the opportunity to try new products.  I love kitchen gadgets and trying new recipes.  I look forward to using them.

I hope to be back again soon to share my easy mashed potatoes recipe and also a simple green bean casserole recipe.  Both of which, I typically use to accompany the Onion Stuffed Beef recipe I shared above.