|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
1 - 10 of 632 for sauces for roast beef
1. Rub the soy sauce all over the beef and let sit for 30 minutes. Season ... the oven and roast the tenderloin for ... on top and serve hot. 6 servings.
Heat butter in ... handles. Brown pot roast in hot butter/oil ... partially tender. Slice beef and serve with ... slow cooker or on the gas grill, too.
Tie roast with heavy string ... 130 degrees F. for rare. Do not ... Note: A boneless beef rib eye roast ... Stir in reserved mushrooms and the green onion.
Mix 2 tablespoons ... mixture. Cook 5 minutes longer. Roast beef at 325 degrees for about 35 minutes per pound. Baste roast with mixture for last 30 minutes.
Brown onion; add remaining ... Simmer 30 minutes. Tear roast apart with forks and add sauce. Serve on hot buns. This is enough sauce for 2 1/2 pounds meat.
Beat whipping cream in chilled bowl. Fold in horseradish and salt. Makes 2 cups.
Melt butter. Add ... lemon juice, catsup, water, Worcestershire sauce and mustard. Simmer these ingredients. Add salt and pepper, then sliced roast beef.
Heat 1 tablespoon ... golden brown. Add beef, wine and ... Serve immediately in warm pastry shells. Serves 6. (Excellent quick way to use leftover roast.)
Saute mushrooms in butter; mix in flour. Add remaining ingredients and warm over heat. Serve with roast beef.
Mix all ingredients. Pour over meat and cover with foil. Bake at 325 degrees for 3-4 hours. This is enough sauce for a 5-10 lb. roast.
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