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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From The Talisman Italian Cookbook: Italy's bestselling cookbook adapted for American kitchens. I fleshed out the directions a bit, as they assumed a seasoned cook was doing the cooking. This one sounds like the house would smell wonderful while it is cooking. Will let you know soon! Ingredients:
2 1/2 lbs beef eye round |
1 tablespoon olive oil |
1 tablespoon butter |
1 slice bacon, chopped |
salt |
pepper |
1/8 teaspoon nutmeg |
3 -4 anchovy fillets, chopped fine |
2 teaspoons parsley, chopped |
1 cup beef stock or 1 cup water |
Directions:
1. Put beef in large saucepan with oil, butter, chopped bacon, salt, pepper, nutmeg and brown slowly, but thoroughly.
2. When meat is well browned, add the chopped anchovies, parsley and the stock or water.
3. Reduce heat, cover the pan and cook slowly about 1 1/4 hours, or until the meat is tender.
4. Add water to pan drippings, if necessary, to make gravy.
5. Slice beef and serve covered with gravy.
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