Antje's Beef

Well, I posted Enrico's recipe, so I'll post Antje's as well. It is very, very simple, and excruciatingly delicious. Here goes. . .

Take a thin cut of beef (1-2 lbs.) and pound it even thinner (to about 1/8" - 1/4"). Spread it thoroughly with good mustard and roll it up into a beef "jelly roll." Put the rolled up meat into a large pan on medium heat with a little bit of water in the bottom. Cook, covered, for hours and hours, adding just a bit of water as the pan dries out, and turning the meat, until there is a beautiful, thick brown gravy at the bottom of the pan and the meat is tender.

I would serve this with boiled potatoes and vinegar, though I think on the day in question, we ate strozzapreti!