| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
servings |
INGREDIENTS
| 1 |
tb |
Stick Margarine |
| 2 |
|
Garlic Cloves; Minced |
| 1 |
lb |
Lean Roast Beef; Thinly Sliced |
| 2 |
tb |
Ketchup |
| 4 |
ts |
Worcestershire Sauce |
| 1/2 |
ts |
Dried Basil |
| 1/2 |
ts |
Dried Oregano |
| 1/4 |
ts |
Ground Red Pepper |
| 12 |
oz |
Beer; Dark |
| 6 |
|
Hoagie Rolls; Cut Lengthwise |
|
|
Carrot Curls And Olives |
INSTRUCTIONS
Melt margarine in a large nonstick skillet over medium-high heat. Add
minced garlic, and sauté 2 minutes. Add roast beef and next 6 ingredients
(roast beef through beer), and bring to a boil. Reduce heat, and simmer 2
minutes, stirring frequently. Drain roast beef in a colander over a bowl,
reserving sauce. Divide roast beef evenly among roll bottoms and top with
roll tops. Serve sandwiches with reserved sauce. Garnish sandwiches with
carrot curls and olives, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 14,
1999, converted by MM_Buster v2.0l.
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