6 ounces cherry tomato
1 pound beef roast
2 lbs. fresh mushrooms
3 cloves garlic, minced
4 carrots, grated
2 onions, cut in thinly
3 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon paprika
1 tablespoon prepared horseradish
1/4 teaspoon dried sage
1/2 teaspoon dried rosemary
2 teaspoons dried rosemary
2 teaspoons dried marjoram
1/2 teaspoon salt
1/4 teaspoon dried black peppercorns
1/4 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon ground black peppercorns
2 tablespoons butter
1/3 cup finely chopped fresh parsley
Place cherries in a medium dish. Add beef 10 minutes before roast is done.
Fill a large bowl with cold water. Stir in fish and mushrooms. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
To make the wine put four tablespoons of the butter in a small saucepan. Bring to a full boil, stirring occasionally. Reduce heat to low and simmer 5 minutes, stirring occasionally.
Stir four tablespoons flour into each spoon. Return meat to a bowl and stir in meat bouillon cubes; stir to coat. Add salt, pepper, parsley, basil, sugar, paprika, remaining butter and parsley. Place meat in pot. Bring to a boil, stirring until ingredients are evenly coated. Boil about 10 minutes, stirring occasionally. Remove from heat and stir in horseradish, sage, rosemary, marjoram, salt and pepper. Spread meat mixture onto both sides of pot. Let sit overnight. Heat remaining butter in small saucepan and allow sauce to thicken, stirring.
In a medium saucepan, melt butter in 1/2 cup water. Add cream and vanilla extract and bring to a boil, reducing heat to medium.
Preheat oven to 350 degrees F (175 degrees C). Bake for approximately 25 minutes. Remove from oven and continue cooking for 3 to 4 minutes or until both sides are hot. Pour meat sauce over meat and serve immediately.