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    Chicago Style Italian Beef


    Source of Recipe


    Internet

    List of Ingredients




    1 rump roast, rolled
    flour
    shortening
    6 cups water, divided
    4 beef bouillon cubes
    1 Tbsp. oregano
    2 tsp. garlic salt
    1 tsp. paprika
    2/3 cup reserved broth
    6 tiny hot peppers*
    2 bay leaves
    Pepper, to taste
    Bay leaves, to taste
    Sliced french bread

    Coat the roast with flour and brown in a dutch oven or similiar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid.

    After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour**.

    Remove peppers and bay leaves.

    Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked.) Serve with pepperoncini peppers.

    Recipe




 

 

 


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