sandwich buns filled with minced meat
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
15 min
Preparation
20 min
Cooking
12
Portions
Ingredients
- 454 g (1 lb.) one package of Fontaine Family lean ground beef
- 30 mL (2 tbsp.) butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 125 ml (1/2 cup) beef broth
- 45 ml (3 tbsp.) ketchup
- 15 ml (1 tbsp.) Dijon mustard
- 30 ml (2 tbsp.) brown sugar
- 15 ml (1 tbsp.) Worcestershire sauce
- 30 ml (2 tbsp.) fresh herbs (your choice of thyme and/or parsley)
- Salt and freshly ground pepper
- 12 salad rolls
Preparation
- In a large skillet over medium-high heat, melt butter. Sauté onion and garlic for 3 minutes, stirring often.
- Add beef. Brown for about 5 minutes, stirring often.
- Blend in remaining ingredients other than the buns. Reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes or until desired consistency, lowering heat again as needed.
- Adjust seasoning if necessary.
- Slice buns lengthwise and stuff with meat mixture. Serve immediately.