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  • Sunday Supper Roast Beef with Onion Mushroom Gravy

    1 vote
    Sunday Supper Roast Beef with Onion Mushroom Gravy
    Prep: 10 min Servings: 6
    by myra byanka
    510 recipes
    >
    Braise this dish in the oven, or use the crockpot. Serve with fresh rolls and a mixed green salad.

    Ingredients

    • 4-5 lbs. brisket (flat portion)
    • 1 package Lipton's dry soup mix, any onion flavor of choice
    • 1 can beef broth
    • 1/2 cup water
    • 1 onion, sliced and cut in quarter strips
    • 1/2 tbs. garlic powder, or 3-4 cloves fresh garlic, chopped
    • 1 box sliced mushrooms
    • 2 tbs. Worcestershire
    • salt annd pepper
    • roux:
    • 2 tbs. flour
    • 2 tbs. oil
    • 1 tbs. chopped parsley

    Directions

    1. Heat oven to 325 F.
    2. Combine next 7 ingredients.Add brisket to a 9x13 baking pn, or larger.
    3. Pour braising liquid over the brisket, cover tightly.
    4. Bake 45 minutes per pound, so if the brisket weights 4 lbs., cook 3 hours, etc.
    5. Remove brisket and veggies from the pan..
    6. In a saucepot, reduce the braising liquid by 1/3. Taste test. The liquid show be very tasty and full-bodied. If not there yet, reduce longer. Taste again. It may not need salt, but add some pepper.
    7. In a skillet, make a roux of oil and flour.
    8. Gradually add braising liquid, stirring constantly. Add mushrooms and onions.
    9. Carve the brisket against the grain, top with gravy and parsley

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