French Bread Stuffed With Beef Recipes

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.

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.

Steps:

• Brown the ground beef in oil.
• Drain the beef, and then add the tomato sauce, onion, parsley, Italian Essence, bouillon powder, and garlic.
• Heat to boiling, reduce the heat, and simmer for 20 minutes; cool for 5 minutes.
• Stir in the cheeses, egg, and mushrooms.
• Cut a 1½-inch horizontal slice off the top of the French bread loaf.
• Remove the center portion of bread, leaving 1-inch-thick sides of the bread shell.
• Put the beef mixture in the loaf and wrap in a large piece of buttered aluminum foil.
• Bake at 300°F for 30 minutes.
• Remove the foil.
• If desired, sprinkle with an additional ¼ cup of shredded mozzarella cheese and return to the oven for 5 minutes, or until the cheese melts.

Steps:

• Split the loaf of french bread and hollow (reserve to add to filling.)
• Brown ground beef with dried onion,salt pepper and garlic powder and drain.
• In large mixing bowl combine ground beef, soup, velveeta, sour cream and reserved bread.
• If mixture is too dry add a small amount of water or broth.
• Spoon mixture back into the hollowed out french bread. (I always have mixture left over -- its yummy all by itself!).
• Place top back onto bread, wrap in foil.
• Bake at 325 for about 20-30 mins until sandwich is heated through and top is crusty!

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2 inch shell.
• Cut removed bread into small cubes; set aside.
• In a skillet, brown beef; drain.
• Add soup, celery, Worcestershire sauce, salt and pepper.
• Cook and stir for 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.