Roast beef with fried mushrooms and a tomato chutney. Serve onto a plate with the mushrooms and the chutney and enjoy! Bring the beef broth to a boil in a small saucepan. Add the dried mushrooms, stir, cover and remove from heat.

Roast beef with fried mushrooms and a tomato chutney Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Spicy tomato chutney makes this roast beef sandwich with fresh basil and Swiss cheese extra special.

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, roast beef with fried mushrooms and a tomato chutney. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Serve onto a plate with the mushrooms and the chutney and enjoy! Bring the beef broth to a boil in a small saucepan. Add the dried mushrooms, stir, cover and remove from heat.

To get started with this particular recipe, we must prepare a few components. You can cook roast beef with fried mushrooms and a tomato chutney using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Roast beef with fried mushrooms and a tomato chutney:

{Make ready 1 kg of roast beef.
{Make ready 5 of tomatoes, plum.
{Prepare 1 packages of mushrooms, wild.
{Make ready 1 clove of garlic.
{Prepare pinch of salt.
{Take pinch of ground black pepper.
{Make ready dash of olive oil, extra virgin.
{Get 2 tbsp of vinegar.

If there ever was a delicious, flavor-packed, well-balanced roast beef sandwich, this would be it. It's got whole grains, lean protein, and vegetables all in one bite, and a flavorful one too! Crusty whole wheat sandwich rolls piled with […] For the sandwich, halve the baguette lengthwise and spread lower half with a generous coating of tomato chutney. Cover with tomato slices and season with salt and pepper.

Instructions to make Roast beef with fried mushrooms and a tomato chutney:

Preheat the oven to 190°F.
Line a large frying pan with olive oil and put in the roast beef and just brown the edges of the beef.
Place the beef into a baking tray and drizzle olive oil over it and the salt and pepper.
To make the chutney; line a pan with oil and fry the garlic. Chop the tomatoes into eighths and fry. Once they turn into a sauce, add salt and pepper and balsamic vinagre. Leave to simmer on a low heat..
When the timer rings, take out the beef, baste it and put it back in for another ten minutes.
Again when the timer rings, take it out again and baste it and put back into the oven for another ten minutes.
Again, when the timer rings, take the beef out and baste it for a final time. Place the beef into the oven for a final ten minutes.
Whilst the beef is in the oven for the last 10 minutes, line a frying pan with olive oil and put in the mushrooms and cook for about 10 minutes.
Take the beef out of the oven and carve it. Serve onto a plate with the mushrooms and the chutney and enjoy!.

Arrange the roast beef over the tomatoes and spread lettuce leaves over the beef. Place the second half of baguette on top and press lightly. Tightly roll up each lavash around filling into a cone and wrap individually in wax. Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. See recipes for Spicy Tomato Chutney too..

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