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Hot Beef Sandwiches

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Ingredients
  Beef tip/Heel of round / rolled rump roast 4 Pound
  Vegetable oil 2 Tablespoon
  Canned condensed beef broth 21 Ounce (2 Cans Of 10 1/2 Ounce Each)
  Water 2 Cup (32 tbs)
  Onion 1 Medium, cut into fourths
  Garlic 2 Clove (10 gm), crushed
  Pepper 1 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Water 1⁄4 Cup (4 tbs)
  Hamburger buns 6 , split
Directions

Cook beef in oil in 4-quart Dutch oven over medium heat until brown.
Add broth, 2 cups water, the onion, garlic and pepper.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 3 hours.
Remove beef from broth; cool slightly.
Shred beef into small pieces with 2 forks.
Strain broth; add enough water to measure 4 cups.
Return broth mixture to Dutch oven.
Skim excess fat.
Heat to boiling.
Shake 3/4 cup cold water and the flour in tightly covered container; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in shredded beef.
Divide beef mixture between two 1 1/2-quart freezer containers.
Cover, label and freeze no longer than 2 months.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Sandwich
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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