Linda's Roast Beef Hot Roast Beef Sandwich

Linda's Roast Beef

linebb956 18 years ago

I only usually do Sirloin, Rump or Eye of Round.
Rub with olive oil
Season with garlic, pepper and rosemary
Place in shallow pan on rack, in a 325 preheated oven until my thermometer reads 140.
We like our rare. I let it sit for at least 15 minutes in a warm area.

The gravy.... I saute 8 ounces or more fresh sliced muchrooms in olive oil. Add a heaping teaspoon chopped garlic, minced real fine onions.. Not a lot. Add 2 cans beef broath or I usually have restaurant style soup base... I mix this with water... I simmer this for about 10 minutes, then I cut a tomato in half and squeeze the juice into the sauce. You can use about 1/4 cup tomato juice. I thicken with corn starch. Add drippings from roast after skimming grease, season to taste.
We serve with green beans, and sliced tomatoes.

BUT ... THIS DOES NOT MAKE A GOOD HOT ROAST BEEF SANDWICH. A GREAT ROAST, ONE OF MY FAVORITES.
No one out there better laugh! I never made the farm style roast... My aunts and sister did those!

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thepiggs 18 years ago said:

I might suggest making a gravy without the mushrooms and the tomato.
Just use the broth from the roast and add canned as you need. Thicken and that should make a nice gravy for you.
If you really get desperate, use an envelope of gravy mix. (I bet a couple of people are now shuddering at that suggestion.)
Slice up or chunk up some roast, put it over bread, add a huge dollop of mashed potatoes and pour rich gravy over all.
YUMMMMM

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linebb956 18 years ago said:

you are so kind.... even though you hoard your recipes! That is the word right? LOL

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helewes 18 years ago said:

I say use the gravy mix when you have to..... I'm all for conveniece in a pinch :>)

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thepiggs 18 years ago said:

Yes, I've suggested using the mix for those who aren't able to make a decent gravy.
It is a time saver and handy at times.
Great for those instant meals when you don't have lots of time.

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linebb956 18 years ago said:

I use those mixes.... the brown gravy makes a great base for chinese pepper steak....

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linebb956 18 years ago said:

I was taught at the officers club by master chefs about the tomato in the beef gravy.. It helps add flavor and color. I worked the VIP lounge and would go in the kitchen on break or even on my day off to learn from these guys.. They were awesome at what they did.

They also made the best NYStrip sandwich, it was to die for. I got real spoiled working there!

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thepiggs 18 years ago said:

Maybe you should give us the NY Strip sandwich recipe.

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linebb956 18 years ago said:

Nope..... gonna horde it! Ha.

That I did not learn. I know they only purchased the best beef. Choice. And they aged it. It was a nice cut of NY about 1/2 inch thick or better, grilled to your liking, mostly rare or med rare, and served on a buttered, toasted roll... Artisian type..not the light fluffy stuff, a heavy bodied bread. They just served it with mayo, lettuce and raw onion and tomoto slices... simple and wonderful! They could get 2 sandwiches out of a steak.

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thepiggs 18 years ago said:

I'm sure they are other places but we have a hamburger/steak sandwich place here in the KC area that is quite the thing, or was, as I haven't been there in a long time.
They keep the meat hanging where you can see it, the bakery where you see them work and a very long line to the grill. You tell them the type of hamburger or steak you want, rare, med, done and they make it for you. YOU then are responsible for dressing the sandwich at the veggie/condiment bar.
Good stuff!

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minkie 18 years ago said:

How about this for the gravy? I *adore* hot roast beef sandwiches!

Brown Gravy for Oven Roast

-- pan drippings from roast
2 cups water or broth (divided)
2 Tbsp. flour

Remove roast from oven. Put roast on a platter and take rack out of roasting pan. Place roasting pan on stovetop burner, over medium heat.
Add 1 cup water to pan drippings, scraping any brown bit from bottom of pan.
In a jar with a tight fitting lid, mix 2 Tbsp. flour with 1 cup of water. Shake until smooth.
Pour slowly into the bubbling drippings until desired thickness is reached. You may not need all the flour and water mixture.
If gravy becomes too thick, add a bit more water; if gravy is too thin, add more flour/water mixture.

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minkie 18 years ago said:

And another, LOL!

Ingredients:

1 TBSP. olive oil or pan drippings

2 small Spanish onions, sliced or diced

5 TBSP. unsalted butter

3 TBSP. all-purpose flour

1 TSP. chopped fresh rosemary

1 TSP. chopped fresh thyme

1 TSP. chopped garlic

2 cups beef stock (can use a little wine too!)

Salt

Freshly ground black pepper

Directions:

1. Heat the olive oil over medium flame and sauté the onions for 10 to 15 minutes, until well browned. (For lighter gravy, cook for about 8 minutes.)

2. Add the butter. Once the butter is melted, whisk in the flour and cook for 3 to 5 minutes until toasted to a nice deep brown.

3. Add the herbs and garlic.

4. Slowly whisk in the stock and simmer over medium heat until the gravy thickens. Season with salt and pepper.

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linebb956 18 years ago said:

I have a really good idea, will someone JUST DELIVER IT TO LA FERIA, TEXAS?

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thepiggs 18 years ago said:

Did you ever get your delivery???

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linebb956 17 years ago said:

Stupid here!!!!.... I never said why I used the tomato in the gravy.. For one.. I am a tomato freak... and a friends mom used to do it... and I loved the taste. It just makes it taste richer.. When I do it here... I have to add the tomato in secret as if the grandkids knew it was in there... they would not eat it.. They love the gravy and would eat it as soup if allowed..

Not sure if it's stupid, senile or just plain BLONDE!

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