| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian3 |
8 |
servings |
INGREDIENTS
| 2 |
lb |
Beef roast; leftover, |
|
|
; pre-roasted |
|
|
Roasting pan drippings |
| 2 |
tb |
Fresh oregano; finely chopped or |
| 2 |
ts |
Dried oregano; finely chopped |
| 1 |
tb |
Fresh sweet basil; finely chopped or |
| 1 |
ts |
Dried sweet basil; finely chopped |
| 1/2 |
ts |
Red pepper; ground (1/2 to 1) |
| 1 |
tb |
Fresh parsley; minced |
|
|
Salt and pepper; to taste |
| 3 |
|
Cloves garlic; minced |
INSTRUCTIONS
Thinly slice cooked, roast beef and place in a Dutch oven (or put it back
into the same pan in which the beef was roasted). Add enough water to
cover. Add remaining ingredients and bring to simmer. After the beef has
cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve on
sliced Italian bread with grilled green peppers. Don't forget to put a
little gravy on bread! Onolicious! NOTE If you fix a large roast for
dinner, take the leftovers, sliced thinly, and put your Italian Beef on the
stove to cook, while you're cleaning up the kitchen. You can cook the
Italian Beef in the same pan used for roasting. IF you make brown gravy for
your roast beef, remove some of the drippings before you make the gravy and
save them for the Italian Beef.
Per serving: 240 Calories (kcal); 18g Total Fat; (68% calories from fat);
18g Protein; 1g Carbohydrate; 66mg Cholesterol; 57mg Sodium Food Exchanges:
0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: Mary Spero
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