Ingredients:
• 1/2 cup (125 ml) dried porcini mushrooms (1/2 ounce)
• 1 cup (250 ml) hot water
• 1 cup (250 ml) canned crushed tomatoes
• 1 cup (250 ml) dry red wine or chicken broth
• 2 tbsp (25 ml) tomato paste
• 3 carrots, cut into matchsticks
• 2 celery stalks, cut into matchsticks
• 4 garlic cloves, slivered
• 4 tsp (20 ml)brown sugar
• 3/4 teaspoon oregano
• 3/4 teaspoon salt
• 1/2 tsp (2 ml) black pepper
• 1 lb (500 g) well-trimmed boneless beef eye round roast
Method:
1. Combine mushrooms and hot water in small bowl. Let stand 20 minutes until softened. With fingers, scoop mushrooms out of liquid. Strain mushroom soaking liquid through fine-meshed sieve and set aside. Coarsely chop mushrooms.
2. Preheat oven to 350 F (180 C). Combine mushrooms, mushroom soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt, and black pepper in Dutch oven or flameproof casserole. Bring to a boil over medium heat.
3. Add meat to pan and return to a boil. Cover, place in oven, and bake until meat is tender,
about 1-1/2 hours.
4. Slice meat and serve with vegetables and sauce. (Recipe can be made ahead. Add sliced meat to pan of sauce and vegetables and refrigerate. Reheat in 250 F/120 C oven).
Serves 4
– For nutritional information on this and other great recipes, go to www.rd.ca
