Roast beef with mushroom sauce

8 servings

Ingredients

Quantity Ingredient
2 pounds Beef eye of round roast
½ teaspoon Dried marjoram,crushed
¼ teaspoon Salt
¼ teaspoon Pepper
1 cup Water
¼ cup Dry red wine
1 tablespoon Cornstarch
1½ teaspoon Instant beef bouillon granul
1 teaspoon Worcestershire sauce
⅛ teaspoon Dried marjoram,crushed
1 (4oz)can sliced mushrooms,
Drained
1 tablespoon Snipped parsley

Directions

Trim separable fat from roast.Place roast on a rack in a shallow roasting pan.In a small bowl combine the ½ ts marjoram,salt and pepper.Rub over roast.Insert a meat thermometer into the roast. For medium doneness roast in a 325 degree oven for 1¾ to 2 ¼ hours or till meat thermometer registers 160 degrees.Remove meat from the oven.Let stand for 15 minutes. FOR SAUCE: In a small saucepan stir together the water,wine,cornstarch,bouillon granules,worcestershire,and the ⅛ tsp of marjoram.Cook and stir till thickened and bubbly.Cook and stir 2 minutes more.Stir in mushrooms; heat through.Carve roast,by bias-slicing across the grain.Serve sauce with meat.Sprinkle with parsley.

One serving equals 3 lean meat exchanges Per serving: Calories 165 Protein 22g Carbohydrate 2g Total Fat 7g Saturated Fat 2g Cholesterol 65mg Sodium 270mg Potassium 232mg From The Better Homes and Gardens Diabetic Cookbook Typed by G.Major 10\\15\\95 Submitted By GEORGINA MAJOR On 10-15-95

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