This is a simple receipt to make with a punch of aged flavour of balsamic vinegar and wine and slight crunch .
Portion size4 servings
Credits :susan skrtich
roast of beef
or leafy green vegetable of choice
Use a 2-3 lb. Roast beef cut (or larger if needed) and cook according to instructions of 325 degree oven for 40-45 min. per pound of meat. Toast walnuts on flat cookie pan for approx. 3-5 min on broil in oven until slightly darker. Set aside. Take a covered pan or dish and rub the olive oil on the bottom of the pan. Combine all of the other ingredients (except the rappini or choice of vegetables plus the walnuts) and pour into bottom of cooking pan with the roast beef. Once the roast is cooked then cover separately,then pour the liquid from the bottom of the pan into a separate bowl and blend with a immersion blender. (or pour into stand-up blender) until thin and well blended. In separate cup: Add 1 teaspoon of cornstarch and 2 tablespoons of water to whisk the cornstarch smooth to blend any lumps. Add this blended cornstarch to the liquid previously blended with the immersion blender. Pour this into a saucepan and cook on medium while continuously stirring until thickened. Cut the roast beef into slices, arrange on plate and pour the sauce overtop of the roast beef and garnish with parsley, walnuts and serve with steamed rappini or any choice of vegetable or rice. Sauce may also be added on top of the vegetable or rice.