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Louisiana Roast Beef

Ingredients: 1/4 Cup(s) onions, chopped very fine 3/4 ts black pepper 1/4 Cup(s) celery, chopped very fine 3/4 ts minced garlic 1/4 Cup(s) bell peppers, chopped fine 1/2 ts dry mustard 2 Tablespoon(s) unsalted butter 1/2 ts ground cayenne 1 Teaspoon(s) salt 4 lb boneless sirloin roast 1 Teaspoon(s) white pepper Directions: In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen
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Combine sauerkraut, paprika, and caraway seeds with onion. Spoon as much kraut mixture as possible into the body cavity of the chicken. Reserve remainder of kraut for later Place chicken on roasti Brussel sprout souffle with corned beef 1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles. Heat oil in a teflon skillet; Burgundy style beef Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and par Rib roast of beef Preheat oven to 425 degrees. Place beef in roasting pan. Spread 3 tablespoons mustard over beef. Roast 45 mintues. 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