Italian Roast Beef in Milk Gravy ARROSTO AL LATTE

This Italian Roast Beef in Milk Recipe will make a tender & tasty roast. The milk produces a delicious roast it also makes a velvety gravy.

Ingredients

 Servings 4 servings

•     2 tablespoons butter

•     2 tablespoons olive oil

•     1 bay leaf

•     1 sprig fresh rosemary

•     1½ pounds roast beef

•     2-2½ cups milk (I used 2%) (divided)

•     ¼-½ teaspoon salt

•     2-3 dashes pepper

•     4-5 tablespoons all purpose flour (divided)

FOR THE ROASTED POTATOES

•     3-4 large potatoes (peeled & quartered)

•     1-2 sprigs fresh rosemary

•     1 teaspoon oregano

•     ¼-½ teaspoon salt

•     3-4 tablespoons olive oil

Instructions

1.     In a medium to large baking pan/skillet add the butter, oil, bay leaf and rosemary, cook on medium low until the butter is melted.

2.     Dredge the beef in about 2-3 tablespoons of flour then add it to the pan, turning it a few times to brown, sprinkle with salt and pepper, then pour ½ cup of the milk over the meat and heat on medium/high until the milk is very hot, add the remaining milk, then cover and cook on low for approximately one hour. Once the meat is cooked remove the meat to a clean plate.

3.     From the pan remove the bay leaf and rosemary sprig, sift in the remaining flour into the pan, whisking continuously over medium heat until thickened, (if you find the sauce is lumpy then blend until creamy). Serve over the sliced beef and potatoes of choice

FOR THE ROASTED POTATOES

1.     Peel and quarter the potatoes, rinse and towel dry, place in a bowl toss with the olive oil, chopped rosemary, oregano and salt.

2. Place in a large baking pan and roast in the pre-heated oven 400F (200C) oven and bake for approximately 40-60 minutes. I like to broil them for a few minutes so they brown even more if necessary.

3. Serve with the Beef in Milk Sauce.