| 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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