Beef-Stuffed French Bread |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful lady in Spanish Fork, Utah shared this recipe with meâit fed her large farm family, and now I serve it to my family and friends. Using Colorado beef and an Idaho potato makes this hearty sandwich a real Western meal! If you have a leftover baked potato from dinner, this is a perfect way to use it. Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1 large baked potato, peeled and cubed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
1 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
dash hot pepper sauce |
1 loaf (1 pound) french bread |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes.
2. Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese.
3. Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing. Yield: 6-8 servings.
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