Roast beef with fried mushrooms and a tomato chutney
Roast beef with fried mushrooms and a tomato chutney

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roast beef with fried mushrooms and a tomato chutney. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roast beef with fried mushrooms and a tomato chutney is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Roast beef with fried mushrooms and a tomato chutney is something which I have loved my entire life. They’re fine and they look wonderful.

Baked Potato With Tomato And Mushroom Chutney, Beef Stew With Tomatoes And Tomatillos, Breakfast… Trusted Results with Beef tips with tomato and mushroom. Photo about Roasted beef and mushrooms with tomato and lettuce. Tomato chutney recipe for South Indian breakfasts like idli, dosa, pesarattu, pongal or roti, paratha.

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

The ingredients needed to make Roast beef with fried mushrooms and a tomato chutney:
  1. Take 1 kg roast beef
  2. Make ready 5 tomatoes, plum
  3. Take 1 packages mushrooms, wild
  4. Prepare 1 clove garlic
  5. Prepare pinch salt
  6. Get pinch ground black pepper
  7. Prepare dash olive oil, extra virgin
  8. Make ready 2 tbsp vinegar

For the chutney, place the sugar, sultanas and half of the vinegar into a saucepan over a high heat and melt down to a sticky caramel. Place the mushrooms onto the ciabattas with some of the mushroom juices poured over. Place a spoonful of chutney alongside. Tomato Chutney Recipe with step by step photos.

Steps to make Roast beef with fried mushrooms and a tomato chutney:
  1. Preheat the oven to 190°F
  2. Line a large frying pan with olive oil and put in the roast beef and just brown the edges of the beef
  3. Place the beef into a baking tray and drizzle olive oil over it and the salt and pepper
  4. 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.
  5. When the timer rings, take out the beef, baste it and put it back in for another ten minutes
  6. Again when the timer rings, take it out again and baste it and put back into the oven for another ten minutes
  7. 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
  8. 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
  9. Take the beef out of the oven and carve it. Serve onto a plate with the mushrooms and the chutney and enjoy!

This is a spicy, tangy & tasty chutney made from tomatoes. It pairs extremely well with idli There are many variations of making tomato chutney aka thakkali chutney in Regional Indian Cuisine. In a food processor, add the porcini mushrooms, peppercorns, red pepper, granulated garlic, Italian seasoning and sugar and process until uniform and slightly fine. This is tender, fall-off-the-bone roast beef with mushrooms. Shred the leftovers for cheese steak sandwiches.

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