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Beef With Caper Sauce


4 lb beef eye of round roast
1/2 cup cooking oil
1/2 cup tomato paste
1/4 cup imported soy sauce
1/4 cup red wine vinegar
2 tbsp crushed rosemary
2 tsp salt
1 pepper to taste


1 caper sauce
1 paprika
1 tomato roses
1 green onions
1 parsley
1 rye bread

Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and
marinate in the refrigerator for 2 hours or overnight. Remove roast
from marinade; wipe with absorbent paper. Place roast, fat side up,
on rack in open roasting pan. Roast in moderate oven (350 degrees F.)
18 to 20 minutes per pound or to an internal temperature of 150
degrees F. for medium-rare.
Chill roast and slice. Arrange slices of cold roast beef in an
overlapping pattern on a serving platter; spoon caper sauce down
center. Sprinkle with paprika and garnish with tomato roses, green
onions and parsley. Serve with rye bread. NOTE: To serve as
appetizer, cut cooked roast beef into cubes and serve on small wooden
picks inserted in cabbage head or fruit. Dip beef cubes in Caper


Servings: 12



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