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March 28, 2002 then corrected on November 8th, 2002
This recipe was given to me by one of my
old managers, Bill Gammon, a while ago.
This was given to him by his "Nana"
from Long Island. An Italian recipe. The only copy before I
got it was written on the back of a brown paper bag and then
recopied to MS Word. It was only shared once and he alone has
the family recipe, now that Nana has passed on.
I have yet to try this with a vegetarian
in the house, you may wish to. It's apparently heavenly.
Ingredients:
- 2 lbs. Bottom Round
- ½ lb. Salt Pork (buys 1 pound, peels
off skin, peels off fat, and uses the fat only)
- ¼ lb. of Butter
- 1 Onion (small, but this is relative)
- ¼ lb. Dry Italian Mushrooms (4 - 5
packages)
- 1 glass Dark Red Wine
- 5 - 8 whole cloves garlic
Directions:
- Soak mushrooms overnight in water. (2 cups
per package)
- Chop salt pork and garlic cloves (mashed)
- Cut beef into 5 squares - Cut small slit in
each square and fill each slit with garlic/pork mixture. (¼
to ½ inch in hole)
- Melt rest of garlic/pork mixture over low
heat. After melted, remove any chunks of pork not melted.
- Add butter and brown meat slowly (medium high
heat) for 20 minutes.
- Chop onion and add to meat and butter.
- Remove mushrooms from water, squeeze and chop
small.
- Add to meat after meat is browned.
- Add 8 - 12 large whole cloves.
- Add mushroom water (strain first) 16 oz. or
more.
- Simmer (medium high heat) for 2 hours (partial
cover)
- Add wine.
- Remove meat & shred, return to gravy
Apparently that's it.
Comments:
I have yet to try this. My wife is a vegetarian
who will only eat eggs and milk products. All of this would
go to me and the dogs. I'd chance it with me and give the dogs
whatever would be left over. Which I'm sure won't be much.
It sounds wonderful, however.
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