"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Italian Beeg Recipe

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This recipe for Italian Beeg, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Flo (Brakken) Kostel
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 pound roast eye of round is good
1 package lipton onion soup
2 tsp. oregano
2 tsp. basil
1 tsp. red pepper flakes
mix onion soup and spices together in a bowl
roll meat in mixture
Put meat in small roasting pan- add 3 c. water
don't brown--cook slow in a 325 degree oven for 3-4 hours-check frequently and add more water if it simmers away-put foil or top on roaster

Directions:
Directions:
325 degree oven

Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
This can be served on small dinner rolls after cutting meat-it is great for crowds of people for a football game or gathering- just double or triple the recipe for more than 5 or 6 people.

 

 

 

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