Sliced Beef and Gravy
Sliced Beef And Gravy is an moderately easy dinner. Made with 1 beef rump roast (4 to 5 lb.), 4 c. water, 4 beef bouillon cubes, 1/2 c. flour and 2 large onions, sliced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Cook roast, uncovered, at 325° for 1 1/2 hours.
Cool, cover and refrigerate overnight.
Remove roast from pan; reserve drippings.
Cut roast into thin slices; set aside.
In a medium saucepan, bring water to a boil.
Add bouillon cubes; stir until dissolved.
In a large skillet, heat drippings.
Add flour; blend well.
Cook and stir over low heat until browned and thickened. Gradually add bouillon, stirring constantly, until thickened. Return a layer of sliced beef to roasting pan.
Season with salt and pepper to taste.
Place a layer of sliced onions on top of meat; season with salt and pepper.
Repeat layers until all beef and onions are used.
Pour gravy over all.
Bake at 350° for 1 1/2 hours or until beef is tender.
Makes 10 to 12 servings.
🍷 Perfect Pairings
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