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ITALIAN ROAST BEEF

rump or sirloin roast
2 c water
2 beef bouillon cubes
1 tsp marjoram
1 tsp thyme
1 tsp oregano
1 tbsp Worcestershire sauce
1 clove garlic, minced
few drops Tabasco (optional)
salt
pepper

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, garlic, Tabasco and salt and pepper. Simmer for
15 minutes. Slice roast very thin when it is cool. (Cornstarch
can 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.

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