Place beef in 3 1/2 to 4 quart slow cooker. Mix dry soup mix and remaining ingredients except buns; pour over beef.
Cover and cook on low heat setting 8 to 10 hours.
Slice or shred beef. Serve on hoagie buns. If desired, skim fat from meat juices. Serve sandwiches with individual portions of meat juices for dipping.
Mix all ingredients together and heat.
Makes enough hot beef for 35 to 40 sandwiches.
eat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce
Combine consomme, ketchup, water, onion, green pepper, garlic and oregano in large saucepan.
Heat to boiling.
Add beef; simmer 25 to 30 minutes.
Serve on semi-hard buns.
Put beef roast in roasting pan.
Mix the three soups together.
Cover the meat with mixed soups.
Cover roaster and bake in 250 degree oven for 6-8 hours or until tender.
Remove from the oven and with two forks, shred the beef and leave in roaster with the gravy. Stir to mix.
Serve on hamburger buns.
Can be put in crock pot, on low, until serving time.
Cut beef into small pieces.
In juice, put onion and pepper and cook for a while, then add rest of ingredients.
Better to make the day before.
You can add a little water instead of all catsup.
Trim excess fat from beef.
Place in slow cooker.
Mix soup mix, sugar, oregano, garlic, broth and beer in mixing bowl.
Pour mixture over meat.
Cover and cook on high for 6-8 hours or until meat is tender.
With 2 forks, shred meat in pot juices.
Cook chuck roast all day in a slow cooker.
Start it out by adding 1 cup of water.
Add envelope of Lipton onion soup to water.
When roast is falling apart, drain excess fat.
Take a fork and shred the roast.
Add your beef consomme and mix into your roast.
Serve on a fresh dinner roll.
edium-high heat. Carefully add beef brisket and brown the meat
ecure with toothpicks or thread, beef roll clamps.
Heat oil
Fry bacon until crisp.
Place liver in a suitable bowl.
Pour 3 cups boiling water over liver to blanch, drain and dry.
Dredge in seasoned flour and saute in bacon fat until lightly browned on both sides.
Lay in greased casserole.
Cover with sliced onions.
Sprinkle with salt and pepper.
Add the 1/2 cup of hot beef broth or water.
Crumble the crisp bacon over all.
Cover and bake at 350 degrees F for 45 minutes.
Serve with potatoes or rice to take advantage of the gravy.
e tender and juicy after recipe is completed) Do not remove
Mix all ingredients together and put on hamburger buns.
Wrap each sandwich in foil and put in oven for 15 to 20 minutes at 375\u00b0.
Makes 12 sandwiches and you can double the recipe.
(Use cookie sheet.)
sed). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire
In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
Top with remaining cheese and bread slices.
Spread butter on the outsides of the bread slices.
Sprinkle lightly with garlic salt.
On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
Serve hot.
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
Heat the oven to 400 degrees F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
salt, and pepper.
Add beef broth (reserve 1/2 a
Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
Return meat to juice and reheat.
While meat is reheating, get out the number of buns you will be needing.
Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.