This one's my "go-to" recipe. Due to allergies, I use 22 ozs beef broth (using beef base and water). The only changes I make are to remove the inner bread from the rolls, then bake to get them toasty. I put the shredded meat on the toasted buns, then add a slice of provolone cheese, and bake another few minutes until cheese is melted and bread is golden. I put the broth mixture in individual ramekins for dipping. Delish! If there are any leftovers, I use the meat to make beef pot pies; just thicken the gravy, add either frozen mixed veggies or diced veggies of your choice, and pour into a premade pie crust. Add second pie crust on top, trim any extra crust, cut 6-8 slits for steam to escape, brush with 1 egg white, and bake at 350 for 25-30 mins until golden brown. I've also made the pot pies and frozen before baking to have in the freezer.
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This one's my "go-to" recipe. Due to allergies, I use 22 ozs beef broth (using beef base and...