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Roast Beef with Gorgonzola

Roast Beef with Gorgonzola



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3

1 rating

July 16, 2013

By

Adina Steiman and Paul Kita

Roast Beef with Gorgonzola

This high-protein, high-fiber, open-faced sandwich goes easy on the carbs, which makes it a lunchtime go-to if you're looking to slim down or stay lean.

Click here to see 11 Open-Faced Sandwiches for Summer.

1

Servings

530

Calories Per Serving

Related Recipes

Ingredients

  • 1 slice sprouted whole-grain bread
  • 3-4 slivers red onion
  • 3 slices roast beef
  • 1/4 Cup watercress leaves
  • 2 Tablespoons creamy Gorgonzola

Directions

Top the bread with the red onion, roast beef, watercress, and Gorgonzola.

Nutritional Facts

Servings1

Calories Per Serving530

Total Fat21g32%

Sugar21gN/A

Saturated10g51%

Cholesterol87mg29%

Protein33g66%

Carbs54g18%

Vitamin A74µg8%

Vitamin B122µg31%

Vitamin B61mg59%

Vitamin C36mg60%

Vitamin D0.2µgN/A

Vitamin E0.7mg3.3%

Vitamin K25µg32%

Calcium317mg32%

Fiber10g39%

Folate (food)126µgN/A

Folate equivalent (total)126µg32%

Iron3mg19%

Magnesium94mg24%

Monounsaturated7gN/A

Niacin (B3)7mg37%

Phosphorus485mg69%

Polyunsaturated1gN/A

Potassium1084mg31%

Riboflavin (B2)0.4mg23.9%

Sodium530mg22%

Thiamin (B1)0.4mg24.5%

Zinc5mg35%

Have a question about the nutrition data? Let us know.

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Guinness Beef Boxty with Gorgonzola Cream Sauce

This recipe is inspired by one of my favorite things to eat at one of our favorite restaurants in town. Celebrate St. Patrick’s Day all year round with this hearty Irish fare.

Ingredients

  • FOR THE GUINNESS BEEF FILLING:
  • 1 pound Ground Beef, Cooked And Drained
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Thinly Sliced
  • 1 Tablespoon Grey Poupon
  • ½ cups Guinness Stout Beer
  • 1-½ cup Beef Stock
  • ¼ cups Slurry (I Used Equal Parts Flour And Water)
  • 3 whole Carrots, Sliced
  • ½ bags (about 12 Oz. Bag) Frozen Peas
  • Salt And Pepper, to taste
  • _____
  • FOR THE BOXTY:
  • 1 cup Raw Potato, Grated
  • 1 cup Mashed Potatoes (I Used Russets With A Stick Of Butter And Splash Of Milk)
  • 1 cup Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 whole Egg, Beaten
  • 1 cup Buttermilk
  • 2 Tablespoons Butter
  • _____
  • FOR THE GORGONZOLA CREAM SAUCE:
  • 1 Tablespoon Butter
  • 1 whole Shallot, Minced
  • 1 cup Heavy Cream
  • 3 ounces, weight Gorgonzola Cheese Crumbles
  • Salt And Pepper, to taste

Preparation

This recipe is made in three parts. The Guinness beef takes the longest, as it needs to simmer for at least an hour.

In a large pan, brown the ground beef and drain. Remove the ground beef from the pan and set aside.

Melt butter on medium heat in the same large pan. Add the thinly sliced onions and saute until soft. Stir in the Grey Poupon. Add the Guinness and allow to reduce by half. Add the beef stock and bring to a boil. Add the slurry and reduce the heat to low. Add the ground beef and sliced carrots, and allow the beef mixture to simmer on low heat, stirring occasionally for 1 to 2 hours. During the last half hour of simmering, add the frozen peas.

Prepare the mashed potatoes ahead of time. I did mine in the morning and put them in the fridge for when I needed them in the afternoon.

Peel and grate the raw potato (squeeze out excess water). Pour the buttermilk over the top of the grated potatoes.

Sift together flour, baking powder and salt into a large mixing bowl. Add mashed potatoes, grated potatoes with buttermilk, and the beaten egg to the dry ingredients. Mix well batter should be the consistency of thick pancake batter. Add more buttermilk or flour accordingly if needed.

Melt the butter on a skillet. Pour batter into the skillet in 1/3 cup portions. Spread the batter out to approximately 5 to 6 inches in diameter. Flip when bubbles form on the top of the boxty. Cook until golden. Remove to a plate and continue until all batter is used.

For the gorgonzola cream sauce:

Melt the butter in a saucepan over medium heat. Add minced shallot and saute until tender. Add heavy cream and reduce by half. Turn heat to low.

Add the gorgonzola cheese crumbles (if you don’t want a super strong gorgonzola taste, you could use 2.5 or 2 ounces instead). Stir until the cheese melts. Season with salt and pepper to taste.

Place boxty on a plate. Spoon beef filling on half of the boxty. Fold boxty over and top with cream sauce. Enjoy!


Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

Heat oven to 425°F. Remove roast from marinade discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare 40 to 50 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.

Remove roast when instant-read thermometer registers 135°F for medium rare 150°F for medium. Transfer roast to carving board tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare 160°F for medium.)

Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl mix well. Set aside.

Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.

Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

Nutrition Information

Nutrition information per serving: 239 Calories 9 kcal Calories from fat 1 g Total Fat 4 g Saturated Fat 4 g Monounsaturated Fat 51 mg Cholesterol 117 mg Sodium 8 g Total Carbohydrate 0.7 g Dietary Fiber 20 g Protein 1.6 mg Iron 5 mg Niacin 0.4 mg Vitamin B6 1 mcg Vitamin B12 3.3 mg Zinc 20.9 mcg Selenium


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I followed the recipe to the letter except for searing the steaks for 90 seconds on each side. Steaks came out perfectly medium rare but overall the dish seemed underwhelming and bland for what is usually such a flavorful cut. Obviously in the minority in my review but I would consider other recipes.

This is an amazing dish. My super special occasion go to entrée. I serve it with chive potato cakes and the port sauce from another Epicurious recipe. It's great because you can assemble them ahead of time. Everyone always wants the recipe.

Fabulous! I agree to cut the timing to 17 - 18 minutes for medium rare and double the mushrooms. Seared for only 1 minute a side as my fillets were just under 1 1/2 ". A huge hit, and easy to do ahead of time and just pop in the oven later.

Huge hit for special occasions!

Could this be possibly right? 1 cup (?) veal demi glase?

I made this for dinner club and it was a huge hit. I loved the fact that I could prepare them the day before. I followed the suggestions of some other reviewers and seared the filets for 2 minutes on each side and I also prepared them the day before. I will definitely be making this again. It was delicious and truly not difficult.

My Go To recipe for holiday dinner gatherings. The beauty is you can make it ahead of time, then just pop them in when needed. I have made a non-beef version for several guests using tuna steaks (skip the searing step) with great success. And double the mushrooms. If you have any left over serve on the side.

This is a great recipe and an wonderful reinterpretation of the "Classic" Wellington Recipes. (Though I do like truffles in my Wellington when I can find them. I have made a variation on this using Pork tenderloin and it is great well and very easy to fix.

This is one of our favorite recipes to make when we entertain. It is particularly good if your guests don't all like their steaks cooked to the same. Half our guests wanted their steaks medium-well/well and the other half wanted their steaks medium-rare/rare. By adjusting the cook time the first time they were in the oven (20 minutes and 12 minutes, respectively), the pastry-wrapped steaks all went into and came out of the oven for 20 minutes so they were all done at the same time and cooked to everyone's liking. In addition, since most of the work is done in advance, the kitchen was clean for the dinner party.

Really, truly tasty. I tried to pan sear the filet (only made one for myself) 3 mins per side, as suggested by other reviewers, and as I prefer my steaks quite rare, I really wonder if I should have kept it to 2 mins per side. The dish is indeed quite tasty even without the sauce, although I found the sauce to be really key in complementing the edges of the steak which were a bit more done than Iɽ have preferred. If you are making it for the first time and are worried about over-cooking the steaks, go ahead and make the sauce for accompaniment. Both the wellington and the sauce are fabulous.

Excellent, I've made this several times and I'm always satisfied with the result. Like other reviewers I prefer to pan sear the filets, and usually use a stilton blue instead of gorgonzola, and agree that you don't really need the sauce. it's quite good either way.

These make a delicious entree to prepare ahead for a dinner party. I modified the recipe slightly by adding 1 clove minced garlic and 3 tablespoons dry vermouth to the duxelle mixture. I also doubled the gorgonzola. Based on previous reviews, I also doubled the mushroom and seared my 7-8 oz. filets 90 seconds per side before assembling the wellingtons. The pastries browned well before the 20 minutes, so I removed them from the oven at 125 degrees, just under 20 minutes. However, with the resting before serving, the meat was overcooked medium to medium well-- a disappointment for all of the prep. I used a Williams-Sonoma demiglace with Madeira, but the cup is completely unnecessary. 1/2 cup warmed with 5 tablespoons of wine was a perfect accompaniment.

Yes, good recipe. Just two comments from me. Gorgonzola melts away and leaves a light flavor. Nice. Williams-Sonoma demiglace is incredibly salty. The meat was all so moist from the gorgonzola and mushrooms, it didn't really need the sauce either.

Great dish, everyone loved it. Made this for a Christmas day dinner party of 22. Yeah, a lot of work but it was worth it. Followed the recipe mostly as written, used beef stock instead of veal demiglace (nobody noticed the difference), and upped the garlic content quite a bit. My only caveat to everyone is don't overcook the filets during the pre-bake. Two of my filets were much smaller than the others, and as a result after the second baking cycle they were well done - the others all came out medium. The well done filets were, well, no where near as good as the medium ones.

Ok..this was fantastic. I did a Williams-Sonoma demi glace sauce recipe with Cognac. to die for. Made extra mushrooms to put on the side with sauce. Seared 3 min/side in my 17" Lodge cast iron pan. cooled and then after wrapping in puff pastry finished in oven 20 minutes. Oh..Made little Christmas tree cutouts on top of puff pastry. guests just loved!! Served with roasted asparagus and fingerling potatoes..perfect!

This recipe is absolutely fabulous! I would make this over and over again. the beauty of the recipe is that it is super easy to prepare and the payoff in taste is fantastic!

I plan to make this for a large family Christmas dinner, so I'll make up the Wellingtons the day before and chill. Should I bring them to room tempearture before cooking the final 20 minutes?

Nice and easy, cooked the filets 3 min per side and baked for 20min for med rare. Ditched the sauce, for Chef Louis current red wine reduction, complimented the beef nicely.

I found this recipe quite simple to make despite all of the various steps. I actually replaced the Gorgonzola with Pate, in order to make it a bit more traditional, and it worked out very well. I would definitely make this again for a special occasion.

I had a problem keeing the meat to medium rare and the pastry cooked to light brown - twice got well done meat??

This is the most awesome recipe ever. I do the pastry cutouts too..mostly fall leaves as I make this usually in fall and winter. I never could find Sercial Maderia but I open a can of beef consume and add equal parts of Maderia to a pan, reduce for a few minutes at high heat, turn down the heat and add a bit of corn starch blended smooth in water then simmer for a few minutes until thickened. This is definately a show stopper and everyone thnks its so hard. lol!

This recipe has become a standby in my household for those times when I want to wow my guests with a flavorful main course that doesn't require much active preparation. They always turn out perfectly. Even if you guests don't like cheese or mushrooms, they *will* rave about this entree because it is so rich. I agree with the tips to double the cheese and mushroom mixture and to sear the filets mignons as opposed to baking them. A quick sear gives the steak a very nice color and flavor that complements the mushroom and the cheese wonderfully. I will also try out the suggestion another reviewer had of decorating the Beef Wellingtons with small cutouts of pastry. As this is going to be a Valentine's Day main course, a little heart would be very cute.

I'm having a dinner party soon, so I decided to try this out on my husband before serving to guests. He flipped over it, says it's the best thing I ever made. I did chop up the mushrooms instead of slicing and drained them on a paper towel so they pastry would not get soggy. I bought the demi-glace from Williams Sonoma, and made their basic sauce recipe and then added marsala wine and sauteed mushrooms. Yum!

I don't remember the first time I made this recipe, but everytime I need a knockout, elegant, simple dinner dish, for two or twenty, this is where I go.

This tasted fantastic. I didn't make the sauce because demiglace seemed to make it even heavier, and I planned to make the green peppercorn sauce for the Tyler Florence recipe for beef wellington. But I ran out of time and served it without a sauce at all, and it was fantastic. People wouldn't stop talking about it.


Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

Marinated in a garlicky balsamic vinegar and soy sauce mixture, this tasty tri-tip roast recipe sends the flavor meter soaring with its pairing of a delicious creamy gorgonzola sauce. The roasted broccolini makes an ideal and easy accompaniment.

Recipe Ingredients:

1 beef tri-tip roast (about 1 1/2 to 2 pounds)
1 red onion, cut into 16 wedges
4 cups broccolini or baby broccoli, trimmed (about 9 ounces)
Nonstick cooking spray
Salt and pepper

Marinade:
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon reduced sodium soy sauce
3 cloves garlic, minced

Creamy Gorgonzola Sauce:
1/4 cup reduced fat cream cheese, softened
1/4 cup plain nonfat yogurt
2 tablespoon crumbled Gorgonzola cheese
1 tablespoon minced onion
1/4 teaspoon ground black pepper

Cooking Directions:

  1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
  2. Heat oven to 425°F (220°C). Remove roast from marinade discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F (220°C oven 30 to 40 minutes for medium rare 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
  3. Remove roast when meat thermometer registers 135°F (55°C) for medium rare 150°F (65°C) for medium. Transfer roast to carving board tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F | 60°C for medium rare 160°F | 70°C for medium.)
  4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl mix well. Set aside.
  5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with broccolini. Season with salt and pepper, as desired.
  6. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

Recipe and photograph provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and Beef, It's What's For Dinner©.


Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

Marinated in a garlicky balsamic vinegar and soy sauce mixture, this tasty tri-tip roast recipe sends the flavor meter soaring with its pairing of a delicious creamy gorgonzola sauce. The roasted broccolini makes an ideal and easy accompaniment.

Recipe Ingredients:

1 beef tri-tip roast (about 1 1/2 to 2 pounds)
1 red onion, cut into 16 wedges
4 cups broccolini or baby broccoli, trimmed (about 9 ounces)
Nonstick cooking spray
Salt and pepper

Marinade:
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon reduced sodium soy sauce
3 cloves garlic, minced

Creamy Gorgonzola Sauce:
1/4 cup reduced fat cream cheese, softened
1/4 cup plain nonfat yogurt
2 tablespoon crumbled Gorgonzola cheese
1 tablespoon minced onion
1/4 teaspoon ground black pepper

Cooking Directions:

  1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
  2. Heat oven to 425°F (220°C). Remove roast from marinade discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F (220°C oven 30 to 40 minutes for medium rare 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
  3. Remove roast when meat thermometer registers 135°F (55°C) for medium rare 150°F (65°C) for medium. Transfer roast to carving board tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F | 60°C for medium rare 160°F | 70°C for medium.)
  4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl mix well. Set aside.
  5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with broccolini. Season with salt and pepper, as desired.
  6. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

Recipe and photograph provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and Beef, It's What's For Dinner©.


Filet of Beef with Gorgonzola Sauce

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Gorgonzola Sauce (Makes 3 Cups)

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
  • 3 tablespoons freshly grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it’s thickened, like a white sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Ingredients

Step 1

Lightly score fat cap of roast, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.

Step 2

Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).

Step 3

Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl season sauce with salt.

Step 4

Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.

Step 5

Do Ahead: Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.

How would you rate Slow Roast Beef?

Sooo, I have only tried this once but I would cook at 225F for 25 minutes per lb for blood rare, 30-35 minutes per lb for medium rare, and no recommendation for medium up. Otherwise, I love that it gives a thoroughly even doneness. Also, I might skip the wire rack as in my oven it reduces the heat to the underside cooking it less than the top.

OMG!! This is literally one of the Top 5 beef dishes I have ever made. Meltingly tender, sauce was sublime (use 3 tbsp horseradish and add cracked black pepper).

I'm going to try this, particularly the do-ahead. But I'm wondering if I could hold off on the outside crisping until after the roast came back to room temperature (1-2 hours) on party day. I believe it would make it much more delicious that way. Any thoughts as to why I shouldn't? Thanks!

I've been using this technique for several years, and it works perfectly every time. The most essential tool is a good quality, remote-reading thermometer, preferably the kind with more than one zone. That takes all the guesswork out and assures terrific results. Using a low temperature method also makes cleanup much easier. No more burned on mess. An acidic sauce is the perfect foil to the richness of beef. I'll never go back to the conventional method of cooking meat.

I'm pretty shy about leaving reviews, but I knew I had to say something about this recipe. The meat is tender and super flavorful and i'm so glad we have leftovers to snack on. It was way easier to make than i thought it would be, and the payoff is huge! Probably the best thing I have ever made.

Wonderful Party Recipe! I served this for a party of about 10 people, and had some leftovers. Served it with cornichons, arugula, red onions, and horseradish sauce to complete a make your own sandwich buffet. You shouldn't skimp on the rest time, so plan ahead. The roast also comes out on the rare side so keep that in mind if you want it a little more medium. It was wonderfully flavorful and juicy even when reheated for leftovers.

Incredible, surprisingly easy recipe. The butcher scored the fat for me, so I'm glad I asked. Do NOT forget the cornichons! Or some kind of pickle. You really need that acidic bite to balance out the fatty, rich beef. The garlic-rosemary rub is to die for it filled my house with the most wonderful scent. When it came out of the oven, we picked off some of the rosemary and ate it plain, SO GOOD.


Roast rib of beef with baked citrus butternut and melted Gorgonzola

Ingredients

  • 2,5kg prime rib roast
  • sea salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) olive oil
  • 4 garlic cloves, crushed
  • 60ml (¼ cup) fresh thyme

Butternut

Instructions

Preheat the oven to 190°C. Place the beef in a roasting pan, season with salt and pepper and rub all over with the olive oil, garlic and thyme. Roast for 30 minutes. Turn the meat and roast until golden, for a further 40 minutes.

Place the butternut and orange slices in a separate baking dish and mix in the olive oil, salt, pepper, honey, butter and cumin seeds. Roast, turning occasionally, for about 30 minutes.

Once the butternut is cooked, add it to the beef roasting pan and coat with the beef juices.

Serve the beef hot and sizzling straight from the oven. If your guests enjoy a rich meal, top the beef with a large wedge of Gorgonzola, which will melt all over it.


Recipe: Succulent Pot Roast with Marsala

Ingredients

3.5-pound boneless beef pot roast, tied
4 teaspoons salt, divided
1 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons extra-light olive oil
7 tablespoons extra-virgin olive oil
3 pounds yellow onions, peeled and sliced
2 bay leaves
3/4 teaspoon red pepper flakes
3/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
4 cups dry Marsala wine
6 cups beef broth
1/2 pound Gorgonzola or blue cheese, cut in pieces (optional)

Find all of Nick’s authentic Italian recipes here.

Directions

Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of salt, the pepper and the flour, shaking off the excess. In a large nonstick pan, heat the extra-light olive oil for about 2 to 3 minutes or until it is very hot. Add the roast and brown well on all sides. Transfer the meat to a baking dish and set aside.

In a large stockpot, heat the extra-virgin olive oil over medium heat for about 2 minutes. Add the onions, bay leaves, red pepper flakes, dried thyme, parsley, basil, rosemary and remaining 2 teaspoons of salt. Cook, stirring well, for about 8 to 10 minutes until the onions are soft. Increase the heat to high, add the Marsala wine, and bring to a boil, stirring well to dislodge the brown bits at the bottom of ?the pot. Cook for 5 to 8 minutes or until the liquid has reduced by half. Add the roast, the juices that have accumulated in the pan and the beef broth, and bring to a boil. Reduce the heat and simmer for 1 hour and 35 minutes, turning the meat every 15 minutes, stirring to prevent the contents from sticking to the bottom of the pot.

Transfer the meat to a cutting board and cover with foil. Remove the bay leaves from the sauce and bring to a boil. Decrease the heat to medium-high and cook, stirring well, for 30 minutes. If you like a thicker sauce, cook it longer. If you prefer a smoother sauce, purée the thickened sauce in batches in a food processor.

To serve, slice the roast and gently reheat in the sauce over medium-low heat. Place on a large platter and top with some of the sauce. Serve the extra sauce on the side.

If you like, add the Gorgonzola or blue cheese to the sauce before you heat the meat, and stir well until it has completely melted into the sauce.


Watch the video: Λεμονάτο μοσχαρίσιο νουά κατσαρόλας. Κλασικό και αγαπημένο πιάτο! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ (August 2022).