What to buy:
5 pound sirloin beef roast-trimmed nicely-remove any gristle and fat cap
2 large cans of Campbells cream of mushroom soup.
1 32 oz jar of dill pickles …inexpensive is perfect.
Water equivalent to the cream of mushroom soup cans.
1 package of dry italian dressing.
1 small jar of italian peppers
1-Cut beef into 1/2 in slices making sure to cut across the grain and then into strips as you would fajitas,
2-In a large skillet fry the meat well on all sides until evenly browned.
3-Remove strips to a roaster and deglaze the skillet with a dry red wine making sure to scrape the goodies from the pan into the roaster as you deglaze the frying pan.
4-Add dry italian seasoning to taste to the roaster.
5-Add Italian style peppers to your taste
Preheat oven to 350 degrees F.
While meat is browning slice dill pickles into spears 4-6 per pickle….(the brine in the pickles will break down the meat to add a bite to the taste.)
Add both cans of the cream of mushroom soup to your roaster —add water using the empty cans to get the soup out and mix well in the roasting pan.
Add pickle spears
cover and bake at 350 degrees F for 1 hour and 45 minutes stirring occasionally and adding more water as needed.
The dish is done when the meat is fork tender.
Serve on french bread and enjoy!
this dish can be altered by removing the the italian seasoning and the peppers