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BEEF SIERRA CUT WITH MUSHROOM-THYME SAUCE
Total preparation and cooking time: 2 to 2-1/2 hours
1-1/4 to 1-1/2 pounds beef sierra cut
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1 cup beef broth
Mushroom-Thyme Sauce:
1 tablespoon butter
2 cups (4 ounces) cremini mushrooms, sliced
1 cup reserved cooking liquid
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
2 tablespoons water
1 teaspoon fresh thyme, chopped
1. Heat oil in stockpot over medium heat until hot. Place beef in stockpot; brown evenly on all sides. Pour off drippings. Season with pepper.
2. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Remove beef from stockpot; keep warm. Skim fat from liquid and strain.
Reserve 1 cup cooking liquid for sauce; set aside.
3. Melt butter in same stockpot over medium heat. Add mushrooms; cook 3 to 4 minutes or until mushrooms are tender and starting to brown. Add reserved braising liquid and Worcestershire; bring to a simmer. Combine cornstarch and water. Stir into mushroom mixture; simmer 1 minute or until sauce is thickened. Stir in thyme.
4. Carve roast into thin slices across grain. Serve with Mushroom-Thyme Sauce.
Makes 4 servings.
Cook's Tip: If reserved braising liquid does not measure 1 cup, add water or additional beef broth to equal 1 cup.
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