Breckenridge Beef
CATEGORIES
INGREDIENTS
- Cooking Time: 120
- 3 lb bottom round beef roast
- 1/8 cup butter
- 2 tbsp olive oil
- 3 carrots, chopped
- 1 yellow onion, chopped
- 4 stalks celery, chopped
- 4 cloves of garlic, minced
- 1/2 cup canned artichokes, chopped
- 1/2 cup potato, chopped
- 8 oz mushrooms, chopped
- 10 oz beef consomme
- 1/2 cup dry red wine
- 1 tbsp capers
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp rosemary
- 1/4 tsp paprika
- 1/4 cup flour
- 1 cup sour cream
- 2 tbsp green onion, chopped (garnish)
- Salt & pepper to taste
DIRECTIONS
- Brown the beef roast in butter in a Dutch oven.
- Add next 11 ingredients and bake covered for 350 degrees for 2 hours.
- Remove from oven and remove the vegetables from the Dutch oven to cool.
- Add all the cooked veggies to a food processor or blender.
- Puree the vegetables.
- Slowly add the remaining ingredients and sauce from the dutch oven while mixing.
- Pour over beef and serve.
- Garnish with green onions.