Italian Roast Beef
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INGREDIENTS Rump or Sirloin roast 1 teaspoon oregano 2 cups water 1 tablespoon Worcestershire sauce 2 beef bouillon cubes 1 clove garlic, minced 1 teaspoon marjoram Few drops of Tabasco, optional 1 teaspoon thyme Salt and pepper, to taste Bake roast in 350 degree oven until it is rare. To pan drippings, add water and beef bouillon cubes. (For more gravy, use 3 cups water and 3 bouillon cubes). Add marjoram, thyme, oregano, Worcestershire sauce, garlic, Tabasco, salt and pepper. Simmer for 15 minutes. Let roast cool, and slice very thin. NOTES - Cornstarch may be added to gravy to thicken, if desired. Cooked strips of green pepper and onion can also be added to gravy. Add sliced beef to gravy a little at a time; simmer just long enough to heat beef. Serve on fresh French bread rolls.