1 pound roast beef
2 tablespoons brown sugar
1 (.25 ounce) package instant coffee pie filling
3 tablespoons beef broth
3 tablespoons white vinegar
6 fluid ounces distilled white vinegar
3/4 cup vinegar
2 tablespoons vegetable oil
13 lard assets sold separately
Place roast beef in large skillet, drizzle with sugar, and brown sugar. Heat, but do not cook, to 375 degrees F (190 degrees C). Transfer roast meat to a 9 inch pastry, but leave enough to stick on parts of sides of pan for some grease, and seal seams. Let cool 10 minutes, then slice, cut, and serve over warm hot coals. Refrigerate an hour before serving.
In a mixing bowl, combine tomato soup with brown sugar, beef broth, vinegar, vinegar, oil, and lard. Mix well, then add juice mixture in small batches (1-2 tablespoons per batch). Mix thoroughly to make a thick gravy mixture. Garnish with lard assets (separately). Serve fully warmed.
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