INGREDIENTS
1 serving
roast beef
2 cups
elk roast
3 larges
carrots
1 rib
celery
4 smalls
red potatoes
1
onion
2 ts
garlic
4 Ts
butter
4 Ts
flour
14 1/2 ozs
canned beef broth
1/2 t
paprika
1 T
worcestershire sauce
2 Ts
tomato sauce
1 dash
ground cloves
1
bay leaf
1 serving
salt and pepper
1 leaf
fresh flat leaf parsley