Stella Dallas Daube
|Beef roast||4 Pound|
|Salt and pepper||1|
|Garlic||1 Clove (5 gm), cut in slivers|
|Red wine||3 Cup (48 tbs)|
|Bacon grease||3 Tablespoon|
|Onion||3⁄4 Cup (12 tbs), sliced|
|Parsley||1 Tablespoon, minced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
Make 4 or 5 slits in roast.
Insert slivers of garlic.
Marinate meat in wine covered in refrigerator 3 to 4 hours.
Turn meat several times.
Sprinkle meat heavily with salt and pepper.
Melt bacon grease in deep heavy skillet.
Brown roast on all sides.
Lightly brown onions in fat in which meat was seared.
Add meat, parsley, bay leaf, thyme, green pepper, mushrooms, water and marinade.
Bring to boil.
Simmer until tender.
Season gravy to taste.