1 (5 to 7 lb.) rump roast
2 or 3 c. water
2 to 3 cubes bouillon
1 tsp. each: marjoram, thyme, oregano
A few drops of Tabasco sauce
Salt & pepper to taste
2 tbsp. Worcestershire sauce
1 clove garlic
1/2 c. green pepper, chopped

Roast rump roast on rack in open roasting pan in 325 degree oven allowing 40 minutes a pound. Roast will be rare. Cool and slice very thin. To drippings in pan, add water and bouillon cubes. Add marjoram, thyme, oregano, Tabasco, salt, pepper and rest of seasonings. simmer 15 minutes. Add beef and simmer. Do not boil, only beat through. Serve on Italian bread.