Beef Roast With Parmesan And Cream

Beef Roast With Parmesan And Cream
Beef Roast With Parmesan And Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 3

    pounds boneless rump roast

  • 2

    ounces 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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: