Yield: 1 Servings
|1 \N||Bottom round roast|
|\N \N||Salt and pepper|
|\N \N||For italain beef sandwiches:|
|2 cups||Beef bouillon; or:|
|\N \N||Dripping from cooking roast|
|2 tablespoons||Olive oil|
|2 \N||Green peppers in chunks (to 3)|
|1 pack||Frozen sliced roast beef thawed|
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@...