This recipe is best using the time-honored tradition of using roasted beef and then grinding it in a hand-cranked meat grinder. Totally old-fashioned, yes, but it yields unmatched richness. (Ground meat lends a much harsher and hollow flavor) (Trust me, I've eaten these for 40+ years). Ironically, though, if you want to cut time on making the dough- frozen Bridgefield bread loaves, thawed and rolled out, yields virtually the same taste as far as the bread is concerned.
Was this review helpful?
14 users found this review helpful
This recipe is best using the time-honored tradition of using roasted beef and then grinding...