Onion Loose-Meat Sandwiches Recipe

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Onion Loose-Meat Sandwiches Recipe

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With French onion soup, these sandwiches don't have the typical flavor of most sloppy joes. My sisters and I rely on this recipe from Mom on days when there's little time to cook. - Kathy Petorsky, Belle Vernon, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 6 to 8 hamburger buns, split
  • Sliced cheddar cheese and dill pickles, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spoon onto buns; top with cheese and pickles if desired. Yield: 6-8 servings.
For even more onion flavor, add 1/2 cup chopped onion to the filling of Onion-Loose-Meat Sandwiches.
Originally published as Onion Loose-Meat Sandwiches in Taste of Home Ground Beef Cookbook 1999, p109

Nutritional Facts

1 each: 253 calories, 10g fat (4g saturated fat), 43mg cholesterol, 526mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 19g protein.

  • 1-1/2 pounds ground beef
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 6 to 8 hamburger buns, split
  • Sliced cheddar cheese and dill pickles, optional
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Spoon onto buns; top with cheese and pickles if desired. Yield: 6-8 servings.
For even more onion flavor, add 1/2 cup chopped onion to the filling of Onion-Loose-Meat Sandwiches.
Originally published as Onion Loose-Meat Sandwiches in Taste of Home Ground Beef Cookbook 1999, p109

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