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Adapted from a Tasting Table recipe, which was itself adapted from a recipe by Nathan Shapiro of the Ashby Inn in Paris, VA. It makes LOADS of gravy for the amount of meat, so plan for that. I actually use about half as much stock as it calls for, as my pressure skillet won't hold that amount, and it still makes plenty of gravy, which can be used to make beefy soups later.
Units: US | Metric
Serving Size: 1 (683 g)
Servings Per Recipe: 4
The following items or measurements are not included:
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