Easiest Way to Cook Perfect Roast beef with fried mushrooms and a tomato chutney

Roast beef with fried mushrooms and a tomato chutney. Serve onto a plate with the mushrooms and the chutney and enjoy! Spicy tomato chutney makes this roast beef sandwich with fresh basil and Swiss cheese extra special. If there ever was a delicious, flavor-packed, well-balanced roast beef sandwich, this would be it.

Heat olive oil in a large frying pan on medium heat, then sauté onion and garlic until soft. The depth of flavor in this Oven Pot Roast with Mushrooms, Tomatoes & Red Wine is unforgettable. There are layers and layers of deliciousness from the first sear of the chuck roast to the sprig of rosemary added near the end of the cooking time. You can cook Roast beef with fried mushrooms and a tomato chutney using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roast beef with fried mushrooms and a tomato chutney

1. You need 1 kg of roast beef.
2. It's 5 of tomatoes, plum.
3. It's 1 packages of mushrooms, wild.
4. You need 1 clove of garlic.
5. Prepare pinch of salt.
6. Prepare pinch of ground black pepper.
7. It's dash of olive oil, extra virgin.
8. It's 2 tbsp of vinegar.

Tightly roll up each lavash around filling into a cone and wrap individually in wax. Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli. Put everything in a pan, season to taste and stir well to combine. Pour into a sterilised jar and leave to cool.

Roast beef with fried mushrooms and a tomato chutney instructions

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!.

Cut into large square pieces; lay on plastic wrap or waxed paper. Mix flour, mustard, salt, thyme and pepper.. Add all the other ingredients except the cherry tomatoes and salt. Pour into hot jars and seal. Stir in water, Marsala, preserves and rosemary.