“This recipe is one of my newly adopted ones from zaar. I have not yet tried it, but it sounds wonderful. Seeing as this was an adopted recipe and not one of my own, I appreciate the review. In light of the review I suggest that you cut back on the amount of stir fry sauce, or use one with less salt in it.”
3lbschuck roast, 1 1/2 in thick
1/4-1/2 cuplow-sodium stir-fry sauce
1/2 cupBurgundy wine
1/2 lbfresh mushrooms, sliced
Heat oil in dutch oven.
Add meat and brown on both sides.
Combine stir-fry sauce with wine and pour over meat.
Cover, reduce heat and simmer for 1 hour 40 minutes.
Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
Combine cornstarch and 1/4 cup Water.
Remove meat to platter and keep warm.
Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
To serve, cut meat across grain into thin slices and serve with the mushroom gravy.
“Smelled absolutely wonderful cooking but it tasted too salty for my family’s taste.Sorry.”