STOVE TOP EYE OF THE ROUND
I adapted this recipe from another recipe that I came across in a Greek cookbook, omitting a couple of ingredients that I knew my family wouldn't like. It makes a very flavourful roast and is a good way to do a roast in the summer, especially if you don't have air conditioning! The leftovers make great sandwiches.
Provided by Irmgard
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat half the oil in a Dutch oven.
- Add the onion and garlic and cook, stirring, until the onion is soft.
- Remove with a slotted spoon and set aside.
- Sprinkle the meat with salt and pepper to taste.
- Heat the remaining oil in the same pan.
- Add the meat and cook, turning, until brown all over.
- Return the onion mixture to the pan.
- Add the wine, stock and herbs.
- Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
- Remove the meat from the pan and let stand for 10 minutes before slicing.
- While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
- Add a little extra stock to the pan if necessary.
- Cook until thickened and strain.
- Serve the sliced meat and gravy sprinkled with parsley.
Nutrition Facts : Calories 427.2, Fat 19, SaturatedFat 4.1, Cholesterol 133.8, Sodium 437.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.2, Protein 52.8
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