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Publix Simple Meals

Beef Roast With Mushroom Gravy and Leek-Potato Gratin

Servings:
Makes 8 Servings
Total Time:
about 2 hours
Active Time:
40 minutes

Cooking Sequence


-- Prepare roast through step 2 - 20 minutes

-- After roast cooks 30 minutes, prepare gratin through step 2 - 45 minutes

-- Begin step 3 of roast and bake potatoes; complete roast and serve - 50 minutes


Cooking Instructions

Beef Roast With Mushroom Gravy

Ingredients

4 tablespoons herb garlic butter

8 oz whole baby portabellas, quartered

1 (3-oz) package shallots, thinly sliced

3 lb boneless NY strip loin roast

2 teaspoons zesty garlic/herb seasoning

1/3 cup all-purpose flour

1 3/4 cups reduced-sodium beef broth (14.5-oz can)

Prep


-- Preheat oven to 475°F. Melt butter in microwave or on stovetop.

-- Quarter mushrooms and slice shallots.


Steps


1. Coat roast with 2 tablespoons of the butter and sprinkle with seasoning; place in roasting pan. Toss mushrooms and shallots with remaining 2 tablespoons butter until coated. Arrange in pan around roast. Roast for 10 minutes.

2. Reduce heat to 350°F; roast 45 minutes.

3. Whisk flour and broth until well blended; pour over mushrooms. Roast 20-25 minutes or until roast is 145°F (for medium-rare).

4. Remove roast from oven and let stand 15 minutes before slicing. Stir sauce to blend and thicken. Slice roast and serve.


Leek-Potato Gratin

Ingredients

2 medium leeks (well rinsed), thinly sliced

1 (3-oz) package shallots, thinly sliced

1/4 cup fresh Italian parsley, finely chopped

1 (24-oz) package refrigerated mashed potatoes

3 tablespoons herb garlic butter

1/2 cup white wine (or chicken broth)

2 cups Alfredo sauce

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

Prep


-- Preheat oven to 350°F.

-- Slice leeks (white part only) and shallots; chop parsley.

-- Place potatoes in 2-quart baking dish; press into even layer in bottom of dish.


Steps


1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter, leeks, and shallots in pan; cook and stir 3-4 minutes or until soft. Add wine; cook 1-2 minutes or until reduced by about one-half.

2. Stir in Alfredo sauce, salt, pepper, and parsley and bring to a simmer; cook 1-2 minutes or until hot. Pour leek mixture over potatoes; sprinkle with cheese and breadcrumbs.

3. Bake 25-30 minutes or until bubbly and browned. Serve.


Aprons Advice


-- Complete your meal with a fresh salad blend, potato rolls, and a decadent cake for dessert.

-- Add thinly sliced carrots and celery to the roast for additional savory flavor.


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Nutritional Information

Beef Roast With Mushroom Gravy

CALORIES (per 1/8 recipe) 290kcal; FAT 13g; CHOL 105mg; SODIUM 400mg; CARB 7g; FIBER 1g; PROTEIN 35g; VIT A 4%; VIT C 4%; CALC 2%; IRON 15%

Leek-Potato Gratin

CALORIES (per 1/8 recipe) 380kcal; FAT 29; CHOL 90mg; SODIUM 640mg; CARB 22g; FIBER 2g; PROTEIN 7g; VIT A 30%; VIT C 10%; CALC 15%; IRON 8%