PUB GRUB ESSENTIALS: BEEF STUFFED BREAD LOAF
This recipe comes from the other side of the pond, and is served in many of the pubs in and around London. The ingredients are simple, yet come together in a wonderful comforting way. I like to serve this with some thick pub fries, or along with a hardy bowl of hot yummy soup. This is my version of a beef-stuffed bread...
Provided by Andy Anderson !
Categories Sandwiches
Time 8h
Number Of Ingredients 12
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Place the olive oil, and butter in a sauté pan over medium heat.
- 4. Add the mushrooms, garlic, and onions.
- 5. Chef's Tip: Add a pinch or two of salt to the pan, to get the process started.
- 6. Cook until the onions soften, and the mushrooms begin to release their moisture, about 8 - 10 minutes, and then deglaze the pan with the beef stock.
- 7. Continue to sauté until most of the liquid is evaporated, about 6 - 8 additional minutes, and then remove from the heat and reserve.
- 8. Chef's Note: While the mixture is cooking, add a bit of pepper and salt, to taste.
- 9. Use a sharp knife and cut the top off the bread loaf, or bowl.
- 10. Hollow out the inside of the bread, and leave about a 1/2-inch (1.2cm) thick wall.
- 11. Chef's Note: Save the breadcrumbs for another recipe.
- 12. Take three tablespoons of the creamy horseradish sauce, and paint the bottom and inside walls of the bread.
- 13. Take the remaining tablespoon and brush on the cut side of the top piece.
- 14. Add half the sliced beef to the bottom of the bread.
- 15. Add the mushroom/onion mixture.
- 16. Add the reminder of the sliced beef, and press down.
- 17. Drizzle 2 tablespoons of beef stock over the top of the beef, and allow it to be absorbed.
- 18. Place the cut piece of the bread on the top.
- 19. Cover with a piece of parchment paper, and weigh down with something heavy.
- 20. Chef's Tip: You could use a heavy pan, or a couple of clean bricks, etc.
- 21. Place in the refrigerator, for several hours or, better yet, overnight.
- 22. PLATE/PRESENT
- 23. Remove from the fridge, and cut into wedges.
- 24. Serve with some chips, or a nice bowl of soup. Enjoy.
- 25. Keep the faith, and keep cooking.
- 26. ADDITIONAL RECIPES
- 27. The perfect medium-rare beef top loin https://www.justapinch.com/recipes/main-course/beef/beef-essentials-the-perfect-medium-rare-top.html?p=1
- 28. Homemade bread bowls https://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html?p=1
- 29. Creamy horseradish sauce https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1
STUFFED BREAD BOAT
While I was up with one of our babies more than 20 years ago, I heard this "secret" family recipe shared on all-night talk show. None of our 12 children or our growing troop of grandchildren ever pass up this special stuffed bread. - Elaine Bent, Middleboro, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 374mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
BEEF-STUFFED FRENCH BREAD
"My husband, David, loves the tasty Beef-Stuffed French Bread. Its cheesy filling goes together in a jiffy.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 658 calories, Fat 24g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1691mg sodium, Carbohydrate 71g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.
STUFFED BREAD LOAF
The variety possible with this dish is infinite. Have corned beef leftover, a loaf of rye and swiss cheese? Get some Kraut and make it a Rueben loaf. Have taco meat or leftover chicken? Combine your type of filling and loaf of bread with whatever cheese you want, for a different theme. Mexican, German... Use your imagination. ...
Provided by Betsy Wolfe
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Slice the top off of the bread loaf. Set loaf top aside. Using a serrated knife, cut around the inside of the loaf, leaving the sides intact with no holes or cuts. This hollows out the inside leaving the loaf as a container for your stuffing. Place the bread from the middle you just cut out into a medium bowl.
- 2. Brown hamburger with the onion, garlic, celery and any other veggies that you choose (unless they are already cooked.)Drain fat. Add seasonings and salt and pepper. (Add precooked veggies now and heat through.) Add the soup. Stir to heat through on low heat.
- 3. Make sure your bread middles are cut or torn into pieces in the bowl. Fold the meat/soup mixture into the bread middles until the bread is no longer dry. This is the stuffing for your bread loaf. (If you somehow don't have enough stuffing to fill the bread cavity, can add additional torn sliced bread to these middles.)
- 4. Place hollowed loaf onto foil laid out on a cookie sheet. (You'll wrap the loaf in the foil after it's stuffed, so place it appropriately. You don't want to have to move the loaf a lot once it's stuffed.)
- 5. Line the bottom of the loaf with half the cheese. Fill the bread cavity with the stuffing mixture. Pack it in tightly but don't tear the loaf shell. Cover the stuffing with the rest of the cheese. Replace the cut-off loaf top. Wrap/seal the entire loaf with the foil and situate on the cookie sheet.
- 6. Bake at 350 degrees until heated through, approx. 20-30 mins. Remove pan from oven. Remove foil. Slice and serve. Salad goes well with this.
MEATLOAF W/A STUFFING STUFFED CENTER #2
Another of my wonderful homemade farm recipe, from the 50,s. It is amazing what a plain old bread dressing from scratch recipe does to a old meatloaf. I mixed a little Catsup w/Balsamic vinegar, and butter to slop on the top. Delish! Nancy. 9/8/13
Provided by Nancy J. Patrykus
Categories Meatloafs
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Cut up the bread into small squares. Put onto a cookie tray. Toast at 350 till lightly crunchy.
- 2. In a skillet brown chopped celery and chopped onion in 1/4 cup of butter.
- 3. In a large bowl mix together the bread cubes, water, beaten eggs,and salt. Mix lightly but wel.
- 4. Mix together in another bowl the ground beef with the ground pork.
- 5. In to a 9x5x3 inch bread pan, pat half of the meat mixture.
- 6. Cover this layer of meat with the mixed dressing. .
- 7. Then add the other half of the meat mixture on top of the dressing.
- 8. Baste lightly with the mixed catsup glaze. Bake in a pre-heated 350 oven, for 1-1/4 hours. Glazing the top every 1/2 hour. Slice and serve.
- 9. This is my revised meatloaf recipe. "MEATLOAF w/a STUFFIN STUFFED CENTER" #2. Sept. 2013. #1 is a ..STUFFING "STUFFED" MEATLOAF.. posted on JAP in Oct. 2011.
FRENCH BREAD STUFFED WITH BEEF
A wonderful lady in Spanish Fork, Utah shared this recipe with me-it fed her large farm family, and now I serve it to my family and friends. Using Colorado beef and an Idaho potato makes this hearty sandwich a real Western meal! If you have a leftover baked potato from dinner, this is a perfect way to use it.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 790mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
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