Tuesday, May 22, 2012


1 lb lean ground beef
4 hoagie-type hard rolls (8" size), split lengthwise
1 can (10.5-oz) condensed French onion soup
1/4 cup ketchup
2 tbsp finely chopped sweet pickle
2 tsp spicy brown mustard
dash of freshly ground black pepper

In a skillet over medium heat, cook beef until browned; stir during cooking to break up.  Drain off the fat and wipe skillet with a paper towel.  Return beef to skillet.

Heat the rolls.

Stir the soup, ketchup, pickle, mustard, and pepper into the skillet and heat to boiling; reduce heat to simmer and heat through.  Spoon the mixture evenly between the rolls by placing mixture on bottoms of rolls.  And any condiments you might desire and place tops on sandwiches.

Yield: 4 sandwiches

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