Roast beef a la creme
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Slices bread |
| 1 | teaspoon | Butter |
| ¾ | cup | Red onion; finely chopped |
| ¾ | cup | Mushrooms; finally chopped |
| ¼ | pounds | Roast beef; cut in small cubes |
| ¼ | cup | Beef broth |
| 2 | ounces | Light cream cheese |
| ¼ | x | Chopped lg green bell pepper salt and pepper to taste |
Directions
DALLAS MORNING NEWS 3-6-91
Preheat oven to 350 f.. Remove bread crusts and flatten slices with palm of hand. Cut each slice into quarters. Press bread quarters into an ungreased, small muffin tins. Four corners of the bread will stand up. Bake for 7 to 10 minutes.
Saute red onion and mushrooms in butter for 5 to 7 minutes. Add roast beef and cook an additional 2 minutes over medium-high heat.
Add beef broth along with cream cheese; stir until creamy.
Spoon filling into toasted bread cups. Garnish with green pepper.
Makes 16 servings.
Per serving:
calories: 50 fat: 2 g
protein: 3 g % fat: 38% carb: 4 g
chol: 12 mg
sodium: 200 mg
Mistyped by Elizabeth Wood.
Submitted By ELIZABETH WOOD On 01-13-95