Beef Roast With Parmesan And Cream Recipe - Cooking Index
Beef Roast With Parmesan And Cream Recipe - Cooking Index
| 3 lbs | Boneless rump roast | |
| 2 oz | Imported parmesan cheese - cut 2" by 1/4" | |
| By 1/4" strips | ||
| 2 tablespoons | Butter | |
| 2 tablespoons | Olive oil | |
| 1/2 teaspoon | Salt | |
| 1/2 cup | Dry red wine | |
| = (or beef broth) | ||
| 1/2 teaspoon | Freshly-ground black pepper | |
| 1 cup | Whipping (heavy) cream | |
| 1/2 cup | Freshly-grated imported parmesan cheese |
Make small, deep cuts in all sides of beef with sharp knife. Insert cheese strip completely in each cut.
Heat butter and oil in 4-quart Dutch oven over medium-high heat until butter is melted. Cook beef in butter mixture, turning occasionally, until brown on all sides. Sprinkle beef with salt and pepper. Add wine/broth. Cook uncovered for 5 minutes or until liquid has evaporated.
Pour whipping cream over beef; reduce heat. Cover and simmer about 2 hours or until beef is tender.
Place beef on warm platter; cover loosely with tent of aluminum foil to keep warm. Skim fat from juices in Dutch oven. Stir grated cheese into juices. Heat to boiling over medium heat, stirring constantly and scraping particles from bottom of pan. Cut beef into thin slices. Serve with cream sauce.
This recipe yields 10 servings.
Calories: 295
Fat: 19g
Sodium: 420mg
Carbs: 1g
Fiber: 0g
Protein: 30g
ECC= 1g
Source:
Carb Health Recipes at http://www.e-clipse.com
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