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Hot Beef Sandwiches Recipe
|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|
|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|
Serving size: Complete recipe
Calories 3808 Calories from Fat 1095
% Daily Value*
Total Fat 124 g191.4%
Saturated Fat 35.9 g179.5%
Trans Fat 2.7 g
Cholesterol 1106.8 mg
Sodium 7979.7 mg332.5%
Total Carbohydrates 218 g72.7%
Dietary Fiber 11 g44.2%
Sugars 33.3 g
Protein 438 g876.1%
Vitamin A 0.1% Vitamin C 30.6%
Calcium 65.2% Iron 263.4%
*Based on a 2000 Calorie diet
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.