Hot Open Face Beef Sandwiches
Hot open faced sandwiches on thick slices of toasted sourdough bread topped with big chunks of slow cooked roast beef in savory rich gravy, topped with grilled onions and mushrooms.
Ingredients
- 2 - 2.5 lbs. of stew beef
- 1 envelope beefy onion soup mix
- 2 cups of beef broth
- 1/2 tsp oregano
- 1/2 tsp crushed rosemary
- 1/2 tsp basil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup of water
- 1/4 cornstarch
- 2 Tablespoons olive oil
- 1 medium onion thinly sliced
- 2 cups sliced mushrooms
- 2 tsp minced garlic
- 1 loaf round sour dough bread cut into 1 inch slices
- 2 Tablespoons butter softened
- chopped parsley for garnish
Instructions
- Place stew meat in slow cooker. Sprinkle with 1 envelope of beefy onion soup mix. Add 2 cups of beef broth. Add 1/2 teaspoon oregano, rosemary, black pepper, salt, and basil.
- Cover and cook on low for 6 hours. At the 6 hour mark add 1 cup of water mixed with 1/4 cup of corn starch. Stir slow to combine. Cover and cook another hour to hour and half or until gravy has thickened.
- During last half hour of cook time in a large skillet add 2 Tablespoons Olive Oil over medium high heat. Add sliced onions and garlic. Saute until onions are translucent and slightly browned. Remove from pan and set aside.
- In same skillet saute mushrooms until tender. Add onions and garlic in with mushrooms. Turn off heat.
- Butter 1 inch thick slices of bread and toast both side on hot griddle until golden brown.
- Spoon meat and gravy over toasted bread. Top with mushrooms and onions. Garnish with parsley. Serve immediately.
Nutrition
Serving: 1slice of breadCalories: 1063kcalCarbohydrates: 51gProtein: 133gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 21gTrans Fat: 2gCholesterol: 384mgSodium: 1351mgFiber: 3gSugar: 6g
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