Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Italian Beef with Red Wine




Source of Recipe


I cut this recipe out of the food column years ago


List of Ingredients




20 slices of cooked beef cut 1/2 inch thick
(leftover rump, sirloin tip, or rolled roast)

1 1/2 c. beef stock (leftover meat juices)
1 c. dry red wine
3 T. tomato paste
1 bay leaf
1 tsp rosemary
1 clove garlic, minced
1 pkg dried onion soup
2 c. water (or broth)

Combine beef stock, wine, water, tomato paste, and seasonings in a heavy pan. Simmer 30 minutes.
Add sliced beef, cover and simmer very slowly 2 to 3 hours. To serve, dip sliced Italian bread or buns into juices. Pile on meat. Top with pepperoncini, if desired.
I like to use a good mustard on my sandwich.

I cook the meat ahead of time in crockpot and slice. I then add the juice mixture and simmer on low in crockpot for several hours.



Recipe