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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roast beef with fried mushrooms and a tomato chutney. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Roast beef with fried mushrooms and a tomato chutney is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Roast beef with fried mushrooms and a tomato chutney is something that I have loved my whole life. They are 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. Roasted Mushrooms, Tomato & Cashew Salad. Heat olive oil in a heavy based saucepan, saute shallots until lightly browned.

To begin with this particular recipe, we have to 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 cook that.

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

Spicy, tangy & flavorful tomato chutney. Traditionally tomato chutney was made by crushing roasted tomatoes, garlic, chilies, tamarind, cumin seeds and salt in a mortar pestle. 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.

Instructions 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!

Place a spoonful of chutney alongside. Tomatoes should be darker, a little blistered, but not burnt. They'll be soft, almost falling apart. Cook onions and garlic over medium heat in the cooking liquid from the roasted tomatoes until translucent. Add the tomatoes and mushrooms to the pot and stir in.

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