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Country Hot Beef Sandwhiches

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Believe me or not but I found a way to make a simple gravy that will beat even KFC at their own game. This recipe is great for open-faced sandwiches, mashed potatoes, and even Salisbury steaks! Please leave a like and subscribe for more great recipes.

Ingredients

  • 4 slices Texas toast see notes
  • 2 cups leftover beef roast shredded
  • 2 cups Shredded mozzarella cheese
  • 1 ½ cups whole milk
  • 1 ½ cups water
  • 1 teaspoon chicken bouillon see notes
  • 1 teaspoon beef bouillon
  • 1 Tablespoon oil
  • ½ cup shallots finely chopped
  • 3 cloves garlic minced
  • ½ cup dry red wine optional
  • 5 Tablespoons butter
  • 5 Tablespoons all-purpose flour
  • 2 Tablespoons tomato paste
  • ½ teaspoon smoked paprika
  • Salt and pepper to Taste

Instructions

  • In a medium saucepan over medium-high heat add the oil. Add shallots and cook for 5 minutes or until translucent. Add the garlic and cook for another minute.
  • Melt the butter. Add the flour and cook for 2-3 minutes or until the raw flour smell dissipates. Add the tomato paste and continue to cook for 3 minutes.
  • Add the wine if using, water, milk, bouillon, paprika, salt, and pepper. Bring to a simmer. Reduce heat and reduce to desired consistency.
  • Place the slices onto a baking tray. Pile the beef onto each of the bread slices. Top with a small ladle of gravy and mozzarella cheese.
  • Broil on high for 2 minutes or until the cheese starts to brown.
  • Carefully remove from the oven. Top with more gravy. Serve and enjoy!

Notes

I used this recipe with our own homemade white bread but you can use any thick sliced bread of your choice. I personally like to use Sarah Lee Texas toast for when we don’t have a fresh load of bread in the house.
I love using the Better Than Bouillon brand bouillon versus the cubes. Just make sure to use both beef and chicken flavor as these two flavors combined give this gravy its desired flavor.