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Roast Beef au Jus https://www.metro.ca/userfiles/image/recipes/rosbif-bœuf-jus-511.jpg PT15M PT30M PT50M
In a roasting pan, sear meat on all sides.In a bowl, mix flour, mustard, rosemary, pepper. Sprinkle on roast. Set aside.Sear onions, carrots. Put vegetables in the bottom of the roasting pan and place the roast on top.Bring consommé and water to a boil. Add onion soup.Pour over the roast and cook uncovered at 350°F (180°C) about 40 minutes.Remove from the oven, transfer to a platter and cover with aluminium foil. Let stand 5 to 6 minutes before slicing.Make gravy with vegetables and cooking juice, adding consommé or red wine as needed. Slice meat when serving to keep its colour and juice.
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2 lb (1 kg) sirloin roast or striploin roast 2 Tbsp. (30 mL) flour 1 Tbsp. (15 mL) dry mustard 1 rosemary Salt and pepper to taste 1 onion, minced 1 rib celery, minced 1 carrot, sliced 10 oz (284 mL) beef consommé 10 oz (284 mL) water 1 prepared dried onion soup
Roast Beef au Jus

Roast Beef au Jus

Rate this recipe
18 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    sirloin roast or striploin roast
  • 2 Tbsp.
    (30 mL)
    flour
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  • 1 Tbsp.
    (15 mL)
    dry mustard
  • 1
    rosemary
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  • Salt and pepper to taste
  • 1
    onion, minced
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    CARROTS OR YELLOW ONIONS

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  • 1
    rib celery, minced
  • 1
    carrot, sliced
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    PEELED BABY CARROTS

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    907 g PRODUCT OF ONTARIO OR U.S.A.


  • 10 oz
    (284 mL)
    beef consommé
  • 10 oz
    (284 mL)
    water
  • 1
    prepared dried onion soup
Imprimer ma sélection

Preparation

In a roasting pan, sear meat on all sides.

In a bowl, mix flour, mustard, rosemary, pepper. Sprinkle on roast. Set aside.

Sear onions, carrots. Put vegetables in the bottom of the roasting pan and place the roast on top.

Bring consommé and water to a boil. Add onion soup.

Pour over the roast and cook uncovered at 350°F (180°C) about 40 minutes.

Remove from the oven, transfer to a platter and cover with aluminium foil. Let stand 5 to 6 minutes before slicing.

Make gravy with vegetables and cooking juice, adding consommé or red wine as needed. Slice meat when serving to keep its colour and juice.

Source : Chef Soeur Angèle

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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