FAVORITE ITALIAN BEEF SANDWICHES RECIPE: HOW TO M…
I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. —Kris Swihart, Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Total Time 08 hours 20 minutes
Prep Time 20 minutes
Cook Time 08 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,
Nutrition Facts : Calories 376 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 1132mg sodium, CarbohydrateContent 27g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 31g protein.
MISSISSIPPI ROAST POT PIE RECIPE - PILLSBURY.COM
We’re reinventing the Mississippi roast that’s taken the internet by storm! Our speedy makeover turns it into an all-in-one dinner recipe that’s made on the stovetop and topped with flaky biscuits.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place beef pieces in large resealable food-storage plastic bag. Add flour; close bag, and shake until evenly coated.
- In 12-inch ovenproof skillet, melt 1/4 cup of the butter over medium-high heat. Add half of the flour-coated beef; cook 6 to 8 minutes or until lightly browned on all sides. Remove from skillet. In same skillet, melt remaining 1/4 cup butter; cook remaining beef. Add already cooked beef back to skillet. Stir in dressing mix, pepperoncini and broth; heat to boiling. Cover and reduce heat; simmer 18 to 20 minutes, stirring occasionally, until beef is tender. Stir in potatoes; cover, cook 5 to 8 minutes or until potatoes are tender. Stir in frozen peas and carrots. Top with biscuit pieces around outer edge of pan.
- Bake 13 to 17 minutes or until biscuits are light golden brown.
Nutrition Facts : Calories 590 , CarbohydrateContent 41 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 8 g, TransFatContent 1 g
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