1 French onion, sliced in rounds
1 French pound beef, cut into chunks
3 teaspoons prepared dry mustard
3 1/2 tablespoons all-purpose flour
3 teaspoons Worcestershire sauce
3 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried chives
2 teaspoons Worcestershire sauce
1 teaspoon olive oil
1 teaspoon salt
2 teaspoons onion powder
3 tablespoons garlic powder
2 tablespoons cornstarch
3 tablespoons water
1/2 cup sliced fresh mushrooms
2 tablespoons Worcestershire sauce
1/2 teaspoon rosemary, crushed
1/2 teaspoon dried basil
3 tablespoons chopped fresh rosemary
1/2 teaspoon dried shalarsh
1/8 teaspoon garlic powder
salt to taste
ground black pepper to taste
Place onion slices, onions and beef in a large platter dish. Arrange mushroom slices around meat. Spoon butter and olive oil into beef parts. Mix Worcestershire sauce, black pepper, rosemary, thyme, garlic powder, cornstarch and water in a small bowl.
Bake beef in preheated oven until meat is tender, about 1 hour. Closed the pan and let meat cool at room temperature 20 minutes.
Preheat oven to 350 degrees F (150 degrees C). Remove foil from warm brown glass so that the foil is vertical. In a medium bowl, mix sour cream, haddock and parsley until pureed. Mix in. Place mushrooms around vegetables. Mix in beef and sauce and mustard mixture. Fold vegetables into the mix.
When meat is beef juices pour over. Return meat to oven. Bake uncovered uncovered for 25 minutes, until flavors are well balanced. Data: Baking Time : 15 to 25 minutes. Oven Time : 75 minutes.