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Title: Roast Beef with Mushroom Sauce
Categories: Diabetic Mushroom
Yield: 8 Servings
| 2 | lb | Beef eye of round roast |
| 1/2 | ts | Dried marjoram,crushed |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Water |
| 1/4 | c | Dry red wine |
| 1 | tb | Cornstarch |
| 1 1/2 | ts | Instant beef bouillon granul |
| 1 | ts | Worcestershire sauce |
| 1/8 | ts | Dried marjoram,crushed |
| 1 | (4oz)can sliced mushrooms, | |
| Drained | ||
| 1 | tb | Snipped parsley |
Trim separable fat from roast.Place roast on a rack in a shallow roasting pan.In a small bowl combine the 1/2 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 1 3/4 to 2 1/4 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 1/8 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
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