You bought this great looking piece of beef and haven’t a clue what you are going to actually make with it…
Top round is super lean, so you need to prepare a dish that involves either a very quick cooking method, using super thin slices of the beef; like a stir fry or a combination of both dry and wet cooking methods. Some standard ideas would be Beef Stroganoff, Bourguignon, Braciole, Goulash or Stew. I’m feeling like something decadent tonight!
Truffled Beef and Mushrooms with Blue Cheese
Begin by cutting the top round into thin pieces, against the grain, to shorten the fibers that can make it chewy. Finish cutting these slices into bite size morsels. Season with salt and pepper, then dredge with Red Mill’s 1 to 1 Gluten Free Flour, or your favorite brand that works well in this application. Brown the prepared beef in a small amount of olive oil. Remove it from the pan and set aside. Immediately, add minced shallot and Cremini, or your favorite mushrooms. If necessary, add a touch more olive oil. When they are getting close, add minced garlic and cook until soft. Deglaze with balsamic vinegar, then add stock, the browned beef, a bay leaf, salt and pepper. Cover and simmer for an hour, or until the beef is tender. You may need to add more stock, if it gets too thick. Take the pan off the heat and finish with minced flat leaf parsley, a round of black truffle oil and unsalted butter, stirring to melt the butter to create a glossy sauce. Remove the bay leaf and adjust the seasoning, if necessary. Just before serving, fold in crumbled blue cheese and spoon over your favorite prepared gluten free pasta.