Beef in Nutmeg
5 pounds sirloin tip roast
1-1/2 cans beef consomme
1 can beef gravy
All of juice from roast
1/2 cup dry red wine
1 cup sliced pitted ripe olives
2 tablespoons catsup
Salt and pepper to taste
1 tablespoon flour
Rub roast with garlic and nutmeg.
Bake at 250*F for 18 minutes per pound. Cut offoven and leave until cool. Slice thin with electric knife when
cooled, saute in butter, and sprinkle each piece with parsley. Combine sauce ingredients and bring to a simmer.
Add meat slices and simmer for half day. Serve with rice pilaf and green salad.