Italian Beef Sandwiches II |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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Ingredients:
1 (5 -7 lb) rump roast |
2 -3 cups water |
2 -3 beef bouillon cubes |
1 teaspoon marjoram |
1 teaspoon thyme |
1 teaspoon oregano |
4 drops tabasco sauce |
salt and pepper |
2 tablespoons worcestershire sauce |
1 garlic clove |
1/2 cup green pepper, chopped |
italian bread |
Directions:
1. Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound.
2. Roast will be rare. Cool and slice very thin.
3. To drippings in pan, add water and 1 bouillon cube for each cup of water.
4. Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper.
5. Simmer 15 minutes.
6. Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through.
7. Serve on Italian bread.
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