16
Beef Roast with Horseradish-Sour Cream
Subtle horseradish sauce enhances the flavor of the beef roast.
1 beef boneless sirloin tip roast (10 pounds)
1/4 cup Worcestershire sauce
2/3 cup sour cream
1/3 cup horseradish sauce
1 teaspoon Dijon mustard
1. Heat oven to 325°F. Turn Function dial to Roast. Place baking/drip pan on middle position
in oven; add roasting rack. Brush roast with Worcestershire sauce. Place roast on rack. Insert
meat thermometer so tip is in thickest part of beef.
2. Roast uncovered 1
1/
2
hours; turn roast over. Roast 1 to 1
1/
2
hours longer or until meat ther-
mometer reads 140°F (medium-rare).
3. Mix remaining ingredients; serve with beef. 12 servings.
Italian Beef Kabobs
Balsamic vinegar and fresh oregano take beef kabobs to new flavor heights!
1 beef bone-in sirloin or round steak (3/4 pound), 1 inch thick
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
2 tablespoons olive or vegetable oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
2 cloves garlic, finely chopped
1. Trim fat from beef. Cut beef into 1-inch pieces. Mix remaining ingredients in medium glass
or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1
hour but no longer than 12 hours.
2. Heat oven to 450°F (MAX). Turn Function dial to Broil. Spray roasting rack with cooking
spray. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch
metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
3. Place kabobs on rack; place rack 4 inches from upper heating elements in oven. Place bak-
ing pan under rack. Broil 6 to 8 minutes for medium-rare to medium doneness, turning and
brushing with marinade after 3 minutes. Discard any remaining marinade. 2 servings.
Reprinted with the permission of General Mills, Inc.
Reprinted with the permission of General Mills, Inc.
