Roast Beef in Rich Wine Gravy and Roasted Mushrooms

Beth from St. Joseph, MO, writes: "Here is another recipe from my very dear friend, Rose in Malta."

Big roast beef
Fresh thyme
large, assorted mushrooms
red wine
beef/meat/chicken stock (i make my own from all the bones etc, but an organic cube will be fine)
3 red onions
3 cloves garlic
water (to add to gravy, if needed)
salt/pepper
basil or any herbs that compliment meat dishes

Take the beef joint and rub the 2 garlic cloves and salt and pepper all over it. Stuff thyme inside the string (if it is around the beef) and rub in too. Leave beef for a few hours.

In a large frying pan, saute the onions, garlic and more thyme for 5-7 mins until lightly cooked. Add 2 large glasses of wine which will cook off, leaving a beautiful smell. Then add the stock, ladle by ladle. To make the gravy thicker you can add a little cornflour. Add salt and pepper and a bouquet garnish.

In a separate pan saute the mushroom (sliced but quite large) in some olive oil and butter. Add thyme, garlic and salt and pepper and leave.

Place beef in large dish and cover with the red wine gravy and the sauteed mushrooms. Cook in hot oven (170c) for one hour, but do check.

Before serving add lots of fresh herbs on the meat.

--Rose
Malta