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Esther’s Meatballs, Roast Beef & Gravy, Sausage & Peppers Recipe

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This recipe for Esther’s Meatballs, Roast Beef & Gravy, Sausage & Peppers is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chopped meat, 1 med onion, chop
¼ cup garlic powder, 1 Tbsp oregano
¼ cup grated cheese, ½ cup bread crumbs
¼ cup water, 1 egg
½ tsp salt & ½ tsp pepper

Mix all ingredients; roll in any size balls you desire. Then either fry on stovetop or put on cookie sheet with sides and bake in oven.

Esther’s Roast Beef & Gravy

1 boneless Rump Roast
1 tsp salt, ¼ tsp pepper, Garlic
Beef pan gravy

Rub roast with salt, pepper & garlic. Place fat side up on rack.
Roast on 325 for 20 min per pound(rare), 30 min per pound(med)
Gravy: Sauté drippings from roast pan and onions in saucepan.
Add 3 cups water to 3 bouillon cubes. Mix and set aside.
Add 2 Tbsp cornstarch to ¼ cup water. Mix and set aside.
Add 1 cup of bullion water to onions, then gradually add cornstarch mix. Alternate bullion water and cornstarch mix.


Esther’s Sausage & Peppers

¼ cup olive oil, 1 medium onion
½ tsp oregano, Peppers , Sausage
Optional: 3 - 8 oz. cans tomato sauce

Put olive oil, onion and oregano in pot and sauté until transparent. Cut peppers. Add to onion mix. Cover and cook until peppers are soft on low heat.
Meanwhile in oven broil sausage and then slice. Add to peppers & onions.
If desired, Add 3 cans tomato sauce. Stir; let cook for an hour.
Serve on rolls or if you use red sauce, serve over pasta.
Directions:
Directions:

 

 

 

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