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Mushroom-Stuffed Beef Roast

Makes: 8 servings
Prep 30 mins Marinate 6 hrs Roast 325°F1 hr 15 mins
Mushroom-Stuffed Beef Roast
  • 1 2  pound  beef eye of round roast
  • 8  ounces  fresh mushrooms, finely chopped (3 cups)
  • 1/4  cup  dry white wine
  • 1/4  cup  water
  • 1/4  teaspoon  dried dillweed or fennel seed, crushed
  • 1/8  teaspoon  salt
  • 1/3  cup  thinly sliced green onion
  • 1  tablespoon  reduced-calorie mayonnaise or salad dressing
  • 1/2  cup  plain low-fat yogurt
  • 1  tablespoon  all-purpose flour
  • 1/8  teaspoon  pepper
  • 1/2  cup  beef broth

1. Trim excess fat from roast. Then, cut 8 evenly spaced crosswise slits or pockets in roast, making each 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine over roast. Seal bag. Marinate roast in the refrigerator for 6 to 24 hours, turning bag occasionally.

2. For filling, in medium saucepan combine mushrooms, water, dillweed or fennel seed, and salt. Cook, uncovered, over medium heat for 15 minutes or until liquid is evaporated. Cool. Stir in onion and mayonnaise or salad dressing.

3. Remove roast from bag, discarding marinade. Spoon filling into pockets in roast. Place roast in a shallow roasting pan. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer inserted into thickest part of meat registers 140 degrees F. Remove from oven. Keep warm.

4. For sauce, in a small saucepan stir together yogurt, flour, and pepper. Stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Then, cook and stir for 1 minute more. To serve, slice meat between filled pockets. Serve with sauce. Makes 8 servings.

Nutrition Facts (Mushroom-Stuffed Beef Roast)
  • Servings Per Recipe 8,
  • cal. (kcal) 175,
  • Fat, total (g) 6,
  • chol. (mg) 56,
  • carb. (g) 4,
  • pro. (g) 25,
  • sodium (mg) 153,
  • Percent Daily Values are based on a 2,000 calorie diet

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