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Beef-Stuffed French Bread Recipe

Beef-Stuffed French Bread Recipe photo by Taste of Home

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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.

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Beef-Stuffed French Bread Recipe

Prep: 25 min. Bake: 20 min. + chilling

Yield: 6-8 Servings

25 20 45

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1 large baked potato, peeled and cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Dash hot pepper sauce
1 loaf (1 pound) French bread
1 cup (4 ounces) shredded cheddar cheese

Directions

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. Yield: 6-8 servings.

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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Beef-Stuffed French Bread

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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!