ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil,
Preheat oven to 375 degrees F.
Heat Italian beef and gravy as directed on package.
Slice rolls and place them open in a greased 9x13 casserole dish.
Portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
Cover the tops of the sandwiches with the sliced and shredded cheese.
Bake for 15 minutes or until the cheese is melted and starting to brown.
Let cool in the casserole for about 10 minutes, then serve warm with knife and fork.
tender and juicy after recipe is completed) Do not remove
inutes. Add the thinly sliced beef and cover. Marinate in gravy
pice mixture all over the beef, and put the meat in
Brown roast rolled in flour.
Cook all day in slow cooker or crock-pot.
After 4 hours, slice and put back in juice and continue cooking.
Great for a quick hot beef sandwich.
Freezes well for individual servings.
Season beef with a pinch of salt
tep Of These Directions This Recipe Will Turn Out To Be
Place beef in roasting pan, fill pan half full with water. Sprinkle roast with salt, pepper and marjoram.
Lay sliced onion and carrots over roast.
Cover pan and roast meat in 350\u00b0 oven for 3 to 5 hours.
Refrigerate roast in juice overnight.
Next day, slice roast thin, bring beef broth to a boil and add remaining ingredients.
Simmer for 5 minutes.
Carefully lay sliced beef in juice.
Spoon juice over beef.
Cover and heat in 350\u00b0 until hot. Serve on buns or French bread.
br>Place on the layered sandwich and enclose in the plastic
Brown beef and onion; drain.
Mix together browned beef and onion, tomatoes, broth, vegetables and seasonings in a Dutch oven or soup kettle.
Bring to a boil; add noodles.
Reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done.
Serve in bowls topped with grated Parmesan cheese (opt.).
This makes a great change of pace leftover use for beef.
It is a Chicago tradition.
If using uncooked meat, cut into 1-inch cubes, brown and cook 1 1/2 hours in a covered Dutch oven or skillet, seasoning to taste.
When using leftovers, cube to 1-inch.
edium-high heat. Carefully add beef brisket and brown the meat
Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
Return meat to juice and reheat.
While meat is reheating, get out the number of buns you will be needing.
Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
Place roast in crock pot, drizzle all of the dressing over the meat and sprinkle the sugar on top.
Cover and cook on low for 10-12 hours.
When the roast is tender, remove it from the crock pot and shred with 2 forks.
Stir Italian seasoning into the sauce in the crock pot and return shredded roast, stirring to blend.
Spoon onto sandwich buns or serve as open faced sandwiches.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
salt, and pepper.
Add beef broth (reserve 1/2 a
he bread, I use Ciabatta (Italian\"Slipper\" Bread)#29100, by Lisa
egrees F.
Render the beef fat by chopping it into