Beef Buffet

Contributed byCarol Deshler
Sliced roast beef with gravy, topped with sauteed onions and parsley, served on a white platter.

Ingredients

  • 4 pound brisket (up to 5 lb)
  • 2 can Franco-American mushroom gravy
  • 1 tablespoon Kitchen Bouquet
  • 1 tablespoon Worcestershire sauce
  • salt
  • pepper
  • garlic salt
  • sliced onion
  • Cooking sherry (to taste)
Yield: 4 Servings
Prep Time: 8 hours
Cook Time: 3 hours 30 minutes

Instructions

Sprinkle garlic salt and place sliced onion on brisket and bake at 3500 in covered pan (wrap meat in foil) for 3 1/2 to 4 hours, or until fork-tender. Remove foil-wrapped meat and refrigerate overnight. Add mushroom gravy to pan drippings. Add remaining ingredients. Refrigerate gravy. When ready to use, slice cold beef. Add the gravy to the beef and reheat in foil-covered pan. Can be kept covered on oven warm setting or warming tray for a long time.

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