"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for London Broil with Sauce, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 to 2&1/2 lbs london broil meat tenderizer salt & pepper 1 carrot diced 1 onion diced 3 small heart stalks celery chopped 2 T butter 2 bay leaves 2oz knorr gravy mix (or other powdered gravy mix) 1 pk McCormick brown gravy mix 1 t dried parsely 1/2 small can tomato paste 1/4 t thyme
Put tenderizer on london broil and refrigerate over night. Prepare sauce ahead of time. Saute' carrots, onion, celery and 1 bayleaf in butter until tender. Remove bayleaf. Add 12 oz of water to gravy mix to dissolve. Add to vegetables along with parsley, tomato paste thyme and 1 bay leaf. Heat thoroughly and simmer for quite a while. Remove meat from refrigerator and allow to come to room temperature. Lightly salt & pepper. Preheat oven on broil and cook on top rack 6 1/2 minutes each side. Meanwhile heat sauce and pour over meat to serve.
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