| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meat | 8 | Servings |
INGREDIENTS
| RADIS BGMB90B | ||
| 1 | tb | Cooking oil |
| 2 1/2 | lb | Eye of the round beef roast |
| 1 | md | Onion; chopped |
| 1 | c | Brewed coffee |
| 1 | c | Water; divided |
| 1 | Beef bouillon cube | |
| 2 | ts | Dried basil |
| 1 | ts | Dried rosemary |
| 10 | ml | Garlic; minced |
| 1/2 | ts | Pepper |
| 1 | ts | Salt |
| 1/4 | c | All purpose flour |
INSTRUCTIONS
From: Bob & Carole Walberg <walberg@CWCONNECT.CA> Date: Mon, 15 Jul 1996 16:31:45 -500 1. Heat oil in a Dutch oven; brown roast on all sides. 2 Add onion and cook until transparent. Add coffee, 3/4 cup of the water, bouillon, basil, rosemary, garlic, salt and pepper. 3. Cover and simmer for about 2 1/2 hours or until meat is tender. 4. Combine flour and remaining water, until smooth; stir into pan juices. Cook and stir until thickened and bubbly. 5. Remove roast and slice; pass the gravy, <g>! SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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