Hot Beef Sandwiches Recipe
Ingredients
| 4 - pound beef tip, heel of round or rolled rump roast | ||
| Vegetable oil | 2 Tablespoon | |
| Beef broth | 2 Can (10oz), condensed | |
| Water | 2 Cup (16 tbs) | |
| 1 medium onion, cut into fourths | ||
| Garlic | 2 Clove (5gm), crushed | |
| Pepper | 1 Teaspoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) (Have ready at serving time for each meal:) | |
| Hamburger buns | 6 (Have ready at serving time for each meal:) | |
Directions
Cook beef in oil in 4-quart Dutch oven over medium heat until brown.
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.
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.
Chef
