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sandwich buns filled with minced meat
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
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
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.
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