Steak sauce, mushrooms and garlic powder become a savory sauce to serve with tender roast beef slices and noodles.
What You Need
Original recipe yields 8 servings
1/2 cup A.1. Original Sauce
1 jar (4.5 oz.) sliced mushrooms, undrained
1/8 tsp. garlic powder
1 beef eye round roast (2 lb.)
1 Tbsp. cornstarch
1/4 cup cold water
8 oz. egg noodles, cooked, drained
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Let's Make It
Preheat oven to 350°F. Mix steak sauce, mushrooms with liquid and garlic powder until well blended. Place roast in 13x9-inch baking pan. Top with the steak sauce mixture; cover tightly with foil.
Bake 2 hours. Remove roast from pan onto heated platter; cover to keep warm.
Pour mushroom mixture from pan into medium saucepan. Mix cornstarch and water; add to saucepan. Cook and stir on medium heat until mixture thickens and begins to boil, stirring frequently. Remove saucepan from heat; cover to keep warm. Slice roast. Serve with the mushroom sauce and noodles.
Serve with hot cooked rice instead of the noodles.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.