Saturday, October 28, 2017

Fried Roast Beef Slices in Tangy Gravy (1960)

  • 4 slices roast beef, 1/4" to 1/2" thick
  • Fine dry bread crumbs
  • Beef drippings
  • 1 cup beef gravy
  • Prepared mustard
  • 1/2 tspn dry mustard
  • Dash of Tabasco
  • 1 tbspn Worcestershire sauce
  • Garlic salt
  • Pepper
Spread slices of roast beef with prepared mustard. Dip in crumbs.  Fry in drippings until browned. 

To make gravy, adding drippings to beef gravy, dry mustard, Tabasco, Worcestershire sauce, and spices. Heat, then serve warm. Makes 4 servings. 

"They're dipped in crumbs, fried, and served with a tangy gravy."

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Beef Recipes
Kentucky Bourbon Stew (1805)
Classic Swiss Steak in Gravy (1952)
White House Pot Roast in Gravy, Old Style (1887)

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