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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.
Nutritional Facts 1 serving (1 each) equals 369 calories, 13 g fat (6 g saturated fat), 44 mg cholesterol, 790 mg sodium, 43 g carbohydrate, 3 g fiber, 20 g protein.
Originally published as Beef-Stuffed French Bread in Country Extra January 2006, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Aug. 22, 2011 by swediecnl
Switched out the beef for ground sausage. Fantastic and easy!
Reviewed on Jul. 26, 2011 by trancebaby
Although the beef filling is delicious, the bread gets soggy too quickly. I guess if you eat immediately it might be OK. My guess is that this filling would be FAR, FAR better as a type of stroganoff, served with noodles. It tastes kind of like beef stroganoff (probably due to the mushrooms. I will just skip the bread next time!
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