Serves 2 with leftovers
1 beef sirloin cap roast (about 1 3/4 pounds)
Salt and pepper, to taste
2 tablespoons canola oil
3 onions, thinly sliced
8 ounces crimini mushrooms, thinly sliced
8 red potatoes (about 2 1/2 pounds), quartered
2 tablespoons butter
1/4 cup chopped fresh parsley
1 cup red wine
2 tablespoons Worcestershire sauce
1 cup beef or chicken stock
2 tablespoons chopped fresh thyme
1. Set the oven at 250 degrees.
2. Sprinkle both sides of the meat with salt and pepper. In a large skillet over high heat, heat canola oil. Sear the roast for 5 minutes on a side or until nicely browned. Remove from the pan.
3. Lower the heat to medium. Add the onions and salt. Cook, stirring often, for 20 minutes or until the onions start to caramelize. Stir in mushrooms. Cook, stirring often, for 10 minutes.
4. Place roast on the onion mixture and transfer to the oven.
5. Cook for 40 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 130 degrees for medium rare. (Continue cooking for 10 minutes for more well done meat.) Remove the roast from the pan. Set it on a wire rack for at least 10 minutes.
6. Meanwhile, in a saucepan, combine the potatoes, salt, and water to cover. Bring to a boil and simmer the potatoes for 10 minutes, or until they are tender when pierced with a skewer. Drain them and return them to the pan. Add the butter, parsley, salt, and pepper. Reserve 3 1/2 potatoes for the rancher’s pie.
7. Set the skillet over high heat. Continue cooking the onion mixture for 5 minutes. Add the red wine, and cook, stirring often, for 3 minutes. Add the Worcestershire sauce and beef or chicken stock. Bring to a boil, lower the heat, and simmer for 5 minutes. Taste for seasoning, and add more salt and pepper, if you like. Stir in thyme. Reserve 1 1/2 cups of the liquid and onions for the rancher’s pie.
8. Set aside 1/3 of the roast for the rancher’s pie. Slice the remaining roast and divide among 2 plates. Spoon gravy on top. Serve with parslied potatoes. Karoline Boehm Goodnick