Reader Recipes, April - May 2002:

German Imperial War Ensign
Yodar's Chicago-Style Italian Beef SAMMITCH
Chicago-Style Italian Beef Sandwiches
Makes 8 servings (it depends on how much you put in each sandwich, you may get 10)
Oven 325 degrees Fahrenheit at 25 minutes per pound of meat (That's about 165 degrees Celsius at 55 minutes per kilogram for you metric speakers)

1   5 to 7 pound (2.3 - 3.2 kg) rump roast

2   cups (473 ml) of boiling water

2   bouillon cubes (beef flavor)

1   teaspoon each: dried marjoram, thyme and oregano

1   teaspoon hot pepper sauce, or more if you like it hot, or use less if you like it more mild

salt and pepper to taste, go easy on the salt because the bouillon is salty!

2   Tablespoons (30ml) Worcestershire Sauce

1 or more garlic cloves, I use at least 6, peeled and mashed

1/2  (120 ml) cup, chopped green pepper

Italian or Vienna bread, French or any hard, crusty bread, you will need at least 2 loaves, slice down the center, lengthwise,  but not all the way through to the other side, then cut in serving size pieces.

Place roast on a rack, in an open roasting pan, I use an 9" X 13" (230mm x 330mm) baking pan with the rack in it.  Pre-heat oven to 325 degrees (165 C), allowing 25 minutes per pound (55 min per kilo) , roast will be rare.  Cool, and slice very thin, I use an electric slicer to do this.  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, Worcestershire sauce, garlic cloves, and chopped green pepper.  Simmer for 15 minutes.  Add the thinly sliced beef and cover.  Marinate in gravy in refrigerator overnight.  Next day, heat thoroughly, and serve warm on the French bread, along with a
crisp, green salad and plenty of napkins!!!  Note: Our family loves the gravy so much that I usually double the gravy recipe so there is plenty to dip the beef sandwich into.  We also like to put a lot of gravy on the bread before adding the meat.  Sometimes we add barbecue sauce to the sandwich before eating it, for a different flavor, not a lot, just a touch, about 1 Tablespoon or less to taste.

Courtesy of Joseph Strain

What in Blue Blazes Is A Cruffler??
What Do You Do At Cruffler.Com?
Products & Services
Shops Specializing In C&R Firearms
Links Of Note
Becoming a Cruffler
Secure Communications with PGP
Results From Cruffler Matches One   And Three And A Consolidated  Match Database!
The Bestin South American Military Surplus from JLD Enterprises, Featuring M1911A1 Style .45's!
Payingby Credit Card with!