| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Beef, Main dishes, Make ahead, Peppers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bottom round roast |
| 1/2 |
c |
Water |
|
|
Salt and pepper |
|
|
For italain beef sandwiches: |
| 2 |
c |
Beef bouillon, or: |
| 1 |
|
Consomme |
|
|
Dripping from cooking roast |
| 2 |
T |
Olive oil |
| 3 |
ds |
Oregano |
| 2 |
|
Green peppers |
|
|
in chunks to 3 |
| 1 |
|
Frozen sliced roast beef |
|
|
thawed |
INSTRUCTIONS
Recipe by: Ellie Silverman's invention/R. Banghart Cook roast in pan
with water and salt and pepper at 550° for 15 minutes the turn heat
down to 450° for 15 minutes and then turn heat down again to 350°
for 15 minutes or more. Remove from oven when meat thermometer reads
RARE. Drain meat juice and reserve. Refrigerate meat overnight. Slice
very thin. Slice and use for sandwiches below or package for freezer
and use in Italia beef sandwiches, French dip sandwiches or other
uses. Italian Beef Sandwiches: In a saucepan add bouillon, consomme or
canned bouilon to pan drippings and T. olive oil. Sprinkle with
oregano. Cut up green peppers. Add to gravy and cook until tender. Add
freshly carved or frozen (thawed) sliced beef. Serve on French bread
or hard rolls. Posted to Master Cook Recipes List, Digest #109 Date:
Tue, 4 Jun 1996 21:40:04 -0400 From: Bobb1744@aol.com
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