We bought a small sour dough boule the other day. It needs to be baked in the oven. My wife said, “Do we have any PA dried beef left in the freezer?” As a matter of fact, we do. Tonight’s dinner was some of my Gourmet SOS. I have made this before, but we always seen to not have “reserved servings” for another meal. I doubled the recipe and made enough so I can have some for breakfast, if I so choose.
In the pot and simmering. Getting happy.
Sour dough boule with my fiddle bow knife, ready to slice.
Plated, ready to eat!
That was delicious. Glad I saved some “reserved servings”.
Art
BTW, here is the link to the recipe I used from a previous post.
http://www.letstalkbbq.com/index.php?topic=7403.0