Stuffed Beef Roast With Red Wine Sauce
"Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
12-14
ingredients
- 4 1⁄2 lbs top sirloin roast
- 2 teaspoons cooking oil
- 3 slices bacon, finely chopped
- 2 cups coarse dry breadcrumbs
- 3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
- 2 tablespoons creamed horseradish
- 1 teaspoon fresh fresh coarse ground black pepper
- 1⁄2 cup water
-
Red Wine Sauce
- 1⁄4 cup all-purpose flour
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons creamed horseradish
- salt & freshly ground black pepper
directions
- saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
- Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
- Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
- Cut a deep pocket into the long side of the roast, almost all the way through.
- Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
- Place on rack in roasting pan. Pour water into bottom of pan.
- Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
- Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
-
Red Wine Sauce:
- Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
- Heat and stir for 1 minute.
- Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
- Serve over slices of beef.
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Reviews
-
Direction #1 says saute onion, but no onions are listed in the ingredients!
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
