Mushroom-Stuffed Beef Roast
Recipe from
Better Homes and Gardens
Mushroom stuffing adds a touch of elegance to this heart-healthy beef roast.
Ingredients
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1 2-poundbeef eye of round roastsee savings
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8 ouncesfresh mushrooms, finely chopped (3 cups)see savings
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1/4 cupdry white winesee savings
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1/4 cupwatersee savings
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1/4 teaspoondried dillweed or fennel seed, crushedsee savings
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1/8 teaspoonsaltsee savings
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1/3 cupthinly sliced green onionsee savings
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1 tablespoonreduced-calorie mayonnaise or salad dressingsee savings
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1/2 cupplain low-fat yogurtsee savings
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1 tablespoonall-purpose floursee savings
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1/8 teaspoonpeppersee savings
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1/2 cupbeef brothsee savings
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Directions
1.
Trim excess fat from roast. Then, cut 8 evenly spaced crosswise slits or pockets in roast, making each 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine over roast. Seal bag. Marinate roast in the refrigerator for 6 to 24 hours, turning bag occasionally.
2.
For filling, in medium saucepan combine mushrooms, water, dillweed or fennel seed, and salt. Cook, uncovered, over medium heat for 15 minutes or until liquid is evaporated. Cool. Stir in onion and mayonnaise or salad dressing.
3.
Remove roast from bag, discarding marinade. Spoon filling into pockets in roast. Place roast in a shallow roasting pan. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer inserted into thickest part of meat registers 140 degrees F. Remove from oven. Keep warm.
4.
For sauce, in a small saucepan stir together yogurt, flour, and pepper. Stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Then, cook and stir for 1 minute more. To serve, slice meat between filled pockets. Serve with sauce. Makes 8 servings.
Nutrition information
Per serving: Calories 175, Total Fat 6 g, Cholesterol 56 mg, Sodium 153 mg, Carbohydrate 4 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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