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80 minutes
Prep: 20 minutes
Cook: 60 minutes
489 calories per serving view nutrition facts
4 servings
suggest servings
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| 2 | pounds | beef roast | pre-roasted |
| 2 | tablespoons | oregano | finely chopped, or dried, crushed |
| 1 | tablespoon | basil | fresh sweet, finely chopped, or 1 dried, crushed |
| 1 | teaspoon | black peppercorns | whole |
| 1/2 to 1 | teaspoon | red pepper flakes | ground |
| 1 | tablespoon | parsley leaves | |
| 1 | x | salt | |
| 3 | each | garlic cloves | minced |
| 1 | each | green bell pepper | seeded, sliced into 1/4 inch strips |
Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted).
Add enough water to cover.
Add remaining ingredients and bring to simmer.
After the beef has cooked for awhile, taste and adjust seasonings.
Cook about 1 hour.
Serve beef only on Italian bread with grilled green peppers and/or giardinera relish.
As you serve dip the sandwich in your gravy.
NOTE: If you fix a large roast for dinner, take the leftovers, sliced thinly, and put your Italian beef on the stove to cook, while you're cleaning up the kitchen.
You can cook the Italian beef in the same pan used for roasting.
IF you make brown gravy for your roast beef, remove some of the drippings before you make the gravy and save them for the Italian Beef.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 9.0g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 123mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 60.0g | 120% |
| Vitamin A | 5% | Vitamin C | 46% | |
| Calcium | 6% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
This recipe is advertised at "2" servings. I made enough (I thought) for 3 following the recipe. The quantity is more for 6 servings. Also, I poured the dressing over all approximately 2 hours before serving, added about 3/4 cup chopped basil & parsley. Served with garlic bread.
