Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.
Mushroom gravy is a simple sauce that can be composed from beef or chicken stock , roux (a mixture of equal parts butter and flour to thicken), and mushroom base. (Wikipedia)
- 1 really big beef roast (4-5lbs)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup cooking oil
- 4 cups water
- 2 teaspoons guar gum
- 2 tablespoons dehydrated onion flakes
- 4 ounces sliced mushroom — pieces are fine
- additional salt and pepper to taste
How to Prepare:
- Mix salt, pepper and garlic powder and rub into roast. Let sit 10 minutes at room temp. Heat oil in a big pan. Put in roast and let brown well, over medium heat, for about 5 minutes per side or until really browned nicely. Once that's done, raise heat to high and add water.
- Bring to a good boil, cover, reduce heat and simmer for 2 hours -turn roast every 1/2 hour so it doesn't dry out. Remove roast from water and raise heat.
- Add in mushrooms and dried onion and let boil for about 2 minutes. There should be about 3 cups liquid at this point -you may want to skim off some of the fat on top. Mix guar gum with 1/2 cup cold water and whisk into the boiling gravy to thicken.
- Allow to boil for 2 minutes. Serve hot.