Quote:
Originally Posted by lady_express_44
Roasting any meat is always the easiest for me. I cook a baron of beef in a 1/2 cup of cheap white wine, 3/4 cup water, and about 1/2 of a package (mostly the onion bits) of dry Lipton's Onion soup mix. Use less wine and onion soup if less flavour is desired.
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Are the directions the same in American?