Easy Roast Beef
Dinner
                                               INGREDIENTS
A few THICK deli slices of Roast Beef
Beef Broth
Cabbage
Peas
Butter
Flour
Whole Milk
Cheese Spread
Sweet Peppers
Vegetable Oil

DIRECTIONS:
Cut Cabbage up, put in large pot of water. Bring to boil, then simmer for a good 30-40
minutes until soft. When ready to plate, drain.




























Cut the stems off Sweet Peppers and toss. Remove seeds. Slice up Peppers and sauté in
a dab of Vegetable Oil. Add a pinch of Salt and Pepper if you want. After they have
"charred" a bit, add water and simmer till soft, a few minutes. Remove with slotted spoon.














CHEESE ROUX:
Now you will  make A cheese Roux. A simple Roux is a couple notches of Butter, and a
small handful of Flour. Melt the Butter, add the Flour and whisk so the Flour absorbs the
Butter. You don't want to do this under a high flame, as it may burn. Medium to medium
low flame is better. Add about 1/2 to 1 Cup of WHOLE Milk, whisking until smooth and
Creamy. Add more Milk as needed. Add a few spoonfuls of Cheese Spread, whisk until
incorporated.
NOTE: When making a Roux, make sure your glass of Milk has been
brought up to room temperature. Using WHOLE Milk produces a much better result.























Sometimes at the deli counter when you order Roast Beef, they can give you some AU
JUS along with it. If so, get that. If not, you can use Beef Broth (homemade, in the can, or
make a cup or two of Beef Boullion).
Save a dash of the broth to pour over the slices of
Roast Beef. With the rest, you'll be making the other Roux, but this time instead of Milk
you'll be adding the Broth as the liquid. Taste and add Salt and Pepper if you want. Whisk
under low flame until Gravy is thick and rich.















Begin to plate. You can use frozen or canned Peas heated up. Plate Beef and top with
just a tad of Broth, put Roux/Gravy in small bowl. Drain Cabbage, plate and top with
Roux/Cheese sauce. Add Peppers on the side. Enjoy.
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