.png)
This came out of Real Simple magazine and I have to say the sauce is INCREDIBLE! The only thing is, the way they want to you cook the meat just does not give it time to get nice and tender. It's just too fast. So I would suggest altering the recipe as follows. Use a 2 lb roast...put it in a crock pot with a box of beef stock ( or homemade for you stock snobs)and let it cook all day. Then make your bourguignon ( man that's hard to spell) sauce. The secret weapon is a little can of condensed Campbell's Golden Mushroom Soup. I'm guessing if your a stock snob this will probably not work for you either...but trust me it rocks!
2 lb rump roast or another lean roast...I know everyone wants "marbling" but I like it lean and just cook it all day....it will be super tender and fall apart.
10 oz mushrooms ( I added a little extra cause I love the mushroom...baby portobello and button)
1 sm bag frozen pearl onions
1 can Campbell's Golden Mushroom Soup
2 Cups of good red wine ...DO NOT USE THAT "Cooking wine" Please!!! If you wont drink it don't cook it. ( I know I can use condensed soup and box stock...but this I'm picky about)
1/4 tsp fresh ground pepper
1/2 tsp kosher salt
1 Tablespoon Olive Oil
OK....here we go...After you have cooked your roast let it rest for about an hour...it should be cool enough to slice 1/2 of it up into 1" cubes ( I like to use the rest for sandwiches.) Over medium heat put your tablespoon of olive oil in a pan and add your meat. Toss it around till you get some nice caramelizing going on...this will give a little something special to the sauce. Remove the meat and set aside. Add your mushrooms and onions and cook until all the liquid evaporates off your vegetables and you get a nice color. Add 2 cups of wine and cook down till about half of that liquid is gone. Add your can of mushroom soup plus 1/4 cup water...bring to a boil, add your meat. Let it all get incorporated and simmer for about 10 minutes.
10 oz mushrooms ( I added a little extra cause I love the mushroom...baby portobello and button)
1 sm bag frozen pearl onions
1 can Campbell's Golden Mushroom Soup
2 Cups of good red wine ...DO NOT USE THAT "Cooking wine" Please!!! If you wont drink it don't cook it. ( I know I can use condensed soup and box stock...but this I'm picky about)
1/4 tsp fresh ground pepper
1/2 tsp kosher salt
1 Tablespoon Olive Oil
OK....here we go...After you have cooked your roast let it rest for about an hour...it should be cool enough to slice 1/2 of it up into 1" cubes ( I like to use the rest for sandwiches.) Over medium heat put your tablespoon of olive oil in a pan and add your meat. Toss it around till you get some nice caramelizing going on...this will give a little something special to the sauce. Remove the meat and set aside. Add your mushrooms and onions and cook until all the liquid evaporates off your vegetables and you get a nice color. Add 2 cups of wine and cook down till about half of that liquid is gone. Add your can of mushroom soup plus 1/4 cup water...bring to a boil, add your meat. Let it all get incorporated and simmer for about 10 minutes.
This is a beautiful dish and it tastes complex (it's the wine)...but relatively easy to make. I served it with some grilled asparagus and a baguette. 
Now on to the sandwich. You can use the rest of your baguette for these yummy sandwiches the next day! I slice a few mushrooms and start to cook them in a pan with a little butter...I like them to get a little crunch on the edges and carmelization ( carmelization makes the world go round). Once the liquid is gone deglazed the pan with some red wine...just enough to make a rich sauce. Butter your baguettes and pop them face down on a cookie sheet at 400...watch them so you just get a nice warm crusty texture.
Pile your meat on the baguette sprinkle with a little season salt, layer on your mushrooms, then pour some of that thick sauce over the top...grate a little fresh Parmesan cheese over the top. Put the lid on your sandwich and slice it up! This is SOOOO GOOD!
Now on to the sandwich. You can use the rest of your baguette for these yummy sandwiches the next day! I slice a few mushrooms and start to cook them in a pan with a little butter...I like them to get a little crunch on the edges and carmelization ( carmelization makes the world go round). Once the liquid is gone deglazed the pan with some red wine...just enough to make a rich sauce. Butter your baguettes and pop them face down on a cookie sheet at 400...watch them so you just get a nice warm crusty texture.
Pile your meat on the baguette sprinkle with a little season salt, layer on your mushrooms, then pour some of that thick sauce over the top...grate a little fresh Parmesan cheese over the top. Put the lid on your sandwich and slice it up! This is SOOOO GOOD!
