Roast Beef With Red Wine Sauce recipe

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Roast Beef With Red Wine Sauce

2 ½	kg	sirloin beef roast
2	Tbs	oil
20	small	onions; peeled
2	Tbs	plain flour
2	cups	beef stock
½	cup	red wine
2	Tbs	mint jelly

1	Heat oil in baking dish, add beef to dish, surround with onions. Bake at 180°C for 1½ hours.
2	Remove meat and onions, keep warm. Drain fat from dish, except for about 2 tablespoons.
3	Sprinkle flour over fat, stir constantly over heat until lightly browned.
4	Gradually stir in stock and wine, stir until sauce boils and thickens.
5	Add mint jelly, stir until melted; strain.
6	Serve hot over sliced beef with Mustard or Horseradish Cream.

Servings: 10

Yield: serves 10 or more

Recipe Type: Beef, British/Scottish/Irish, Main Dish, More Roast Beef Recipes

Tips

This recipe is not suitable to freeze or microwave.

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Ask butcher for a whole piece of sirloin, boned out; it's a deliciously tender cut. We used the tiny pickling onions for this recipe; if unavailable, peel and coarsely chop 3 large onions instead. Make your own beef stock, or use water and 1 crumbled beef stock cube in this recipe. Cook beef as close to serving time as possible.

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