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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325. degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin. | 2. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper,. | 3. Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. | 4. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight. | 5. The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	1			403.4676	0.0	89.7602	2.2667
water	2	cups	boiling	0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
pepper sauce	1	teaspoon		-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
garlic clove	6		peeled mashed	403.4676	0.0	89.7602	2.2667
green bell pepper	1/2	cup		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.