We really enjoyed the infusion/flavor boost of carrots, onions and celery (mirepoix) in beef broth so I tried it again tonight. First I sauteed the mirepoix in a 1/2 TB oilive oil 1/2 TB butter mix. The mushrooms were sauteed separately, once the mirepoix was done (a tad of additional butter). After they were softened I put the mirepoix back in (no 'rooms) and 1/2 cup or so (unmeasured) of beef broth and a splash of sherry. This bottle has actually survived (with being drunk) for probably almost a year in our fridge. It's really delicious and drinkable but lends itself best to its distinct flavor in cooking. I highly recommend it (price tag: $13.99).
I put a sieve over a bowl and strained the awesome both from the chunky mirepoix whose flavor was now extracted. Added the mushrooms back in and a TB or so of sour cream. Beware if your sauce is near boiling the sour cream will coagulate. Though unattractive it's not a total failure. I did it by accident but rescued it by whisking a lot. Add your cold, thin sliced roast and turn off the heat. The hot sauce will warm the meat and the meat will cool off the hot sauce. Serve immediately over egg noodles, or in this case, plain white rice cooked in beef broth.
Meanwhile, blanched green beans in boiling water for 4 minutes. Drained, added a spot of butter, a quick zest of lemon and a genorous sprinkle of dried Marjoram. I love green beans with Marjoram! I think this is the only time I use that herb. Put the lid on and toss to coat.
Plating: Must slice and dice before the tot gets it, to ensure (somewhat) uninterrupted eating.Toddler taste test: approved! Though he ate a lot earlier (requested banana, chocolate milk, etc.) he ate most of the rice, some of the beans, a bit of meat (I forgot to cut it smaller) - so a mushroom and strip of meat was flung to the floor, followed by the obligatory "Uh oh!"...
