It was so easy to make this, and when the hubby came home from his golfing expedition, he could smell them as soon as he walked in the door. He got a huge smile on his face and dove right in. I sat chewing my fingernails wondering what he was going to think. He gobbled that sandwich down in about three bites and then went in for another one. He couldn’t stop thanking me and telling me how good they were. I guess we found a winner! Check out what they are saying about this recipe over at Spend With Pennies:
“Ok, I literally could’ve eaten the whole entire pot of this… absolutely delicious!”
You’re going to feel the same way, just wait and see!
Ingredients
1 lb. ground beef
1 clove garlic
black pepper to taste
1 large (or 2 small) onions slivered
1 large green pepper
1½ cups thickly sliced mushrooms (optional)
2 tablespoons Gold Medal flour
1 can low sodium condensed Campbell’s French Onion soup (or beef broth if you can’t find French Onion)
1 teaspoon Worcestershire sauce
2 cups shredded Sargento provolone or mozzarella (or a combination)
Instructions
Brown ground beef and garlic in a pan. Try not to break the beef up too much, you want to have the pieces a good size. Drain any fat.
Place beef, onions, pepper and mushrooms (if using) into a slow cooker. Toss with flour and pepper to taste.
Pour soup & Worcestershire sauce over top of mixture and cook on low 4-5 hours.
Remove lid, sprinkle with cheese and replace lid for a few minutes until it melts.
Serve on rolls or toss with pasta!
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can also do this with ground turkey.
Thanks again to Spend With Pennies for this tasty and hearty recipe.
