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Ингредиенты
- Leftover hunk of cooked roast beef
- 2 or possibly 3 cans beef broth
- 4 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon celery salt
- 5 or possibly 6 peppercorns
- 1 teaspoon thyme
- Dashes Tabasco sauce
- 1 teaspoon onion salt
- 1/2 teaspoon oregano
- Green bell peppers
- Extra virgin olive oil
- Oregano
- Salt and pepper to taste
Инструкции
- Slice beef super thin. Place in cooking pot with other ingredients. Steep beef in this mix. Don't boil, just let it soak, warm for about 1 hour. Get a loaf or possibly two of good french bread and cut into sandwich size lengths. Split and place beef and lots of juices on bread. Top with roasted peppers (see below). Experiment with spices listed, you may want to vary amounts to get taste you desire. Just sample juices every so often and adjust seasonings.
- Wash and dry peppers. Place them on a broiling pan 4 to 6 inches beneath the broiler. Watch them closely. When the part nearest the flame blackens, turn the peppers. Continue turning, till as much skin as possible has been blackened.Remove from the broiler and wrap in wet paper towels. when peppers are cool sufficient to handle peel off charred skin. Remove stem and seeds. Put peppers in a bowl with a sprinkle of extra virgin olive oil and a dash of oregano, salt and pepper.
- Peppers may be refrigerated, but should be served at room temperature. Peppers are also wonderful on pizzas or possibly sausage sandwiches or possibly in a garlic vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1210g | |
| Calories 153 | |
| Calories from Fat 29 | 19% |
| Total Fat 3.22g | 4% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3700mg | 154% |
| Potassium 1300mg | 37% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.24g | 4% |
| Protein 15.49g | 25% |
