Chicago Italian Beef
Chicago Italian Beef is an moderately easy dinner. Made with 5 to 7 lb. round, rump or sirloin roast, 2 to 3 c. water, 2 to 3 beef bouillon cubes, 1 tsp. each: thyme, oregano and marjoram and 1 c. chopped green pepper, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cut 1 medium sized elephant into small bite-sized pieces. Takes about 1 month!
Add enough gravy to cover; salt and pepper and cook over kerosene stove at 465Β° for 4 weeks.
Serves 3800 people.
If more are expected, add 2 rabbits.
However, add rabbits only if necessary because most people do not like "hare" in their stew.
π· Perfect Pairings
Complete your meal with these
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