|
|
|
 |
|
|
Andy's Italian Beef Horshoe
Authentic Illinois Open Faced Sandwich |
 |
|
The Beef:
4 to 5 lb. pot roast of beef
3 cup water
1 tsp. salt
½ tsp. pepper
1 tsp. oregano
1 tsp. onion salt/ powder
2 tsp. garlic salt
1 tsp. basil
1 pkg. Good Season salad dressing
1/4 teaspoon crushed red pepper
4 cubes of beef bouillon
1 small or medium diced onion
The Cheese Sauce:
6 tbsp. butter
6 tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
2 Cup Milk
2 Cup Velveeta (Original, Queso Blanco, or Cheddar)
The Fries:
The Fries are pretty much whatever kind of fries you want. Prepare as the package says. I prefer Steak or Crinkle Cut Fries.
The Bread:
I Prefer Italian Sliced Bread Lightly Toasted, but again bread is pretty much bread.
|
The Beef:
Pour ingredients over beef and cook on low all day in a crock pot. Shred beef and return to broth for 15 minutes
The Cheese Sauce:
Melt butter in saucepan. Add flour and seasoning. Cook, stirring, until mixture is smooth and bubbly. Remove form heat. Stir in milk. Bring to a boil and boil 1 minute, stirring constantly. Add Velveeta and melt. Add milk if needed to make sauce thinner.
The Fries:
The Fries are pretty much whatever kind of fries you want. Prepare as the package says. I prefer Steak or Crinkle Cut Fries.
The Bread:
I Prefer Italian Sliced Bread Lightly Toasted, but again bread is pretty much bread.
Putting It All Together:
Put the bread on the plate. (One Piece for Pony 2 for Horse)
Put the beef on the bread.
Cover it all with the fries.
Cover everything with cheese.
|
 |
Preparation Time: 24 hr |
Serves: 5 |
| Recipe Origin: United States |
|
Submitted by: |
|
Andy Wiersma
Illinois
United States |
|
|
|
|
| This recipe has been viewed 2323 times. |
|
|
|
