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From Our Kitchen: Beef Eye of Round Roast with Mushroom Sauce

From Our Kitchen

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This SAGE Chef-created dinner recipe is free of the top 12 allergens in the U.S. and Canada: eggs, fish, gluten, milk, mustard, peanuts, sesame, shellfish, soy, sulfites, tree nuts, and wheat.

Serves 6

Ingredients: 4 ounces button mushrooms 2-pound, 3-ounce beef eye of round roast 1 tablespoon vegetable oil ½ cup water 2 tablespoons plus 1 teaspoon Knorr® liquid concentrated beef flavor soup base Fresh sage or rosemary for garnish

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Preparation: Step 1: Preheat oven to 350°F. Step 2: Slice mushrooms. Step 3: Pour oil into a pan over medium-high heat. Sear beef on all sides. Step 4: Roast in an oven-safe casserole dish until internal temperature reaches 130°F. Step 5: Remove from oven and allow to rest for 10 minutes before carving. Reserve juices. Step 6: Heat skillet over medium heat. Add mushrooms and sauté until pan is dry. Step 7: Deglaze the pan with water. Step 8: Add beef base and reserved juices. Cook sauce to desired consistency. Step 9: Pour sauce over beef and garnish with fresh herbs.

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