Pub Grub Essentials Beef Stuffed Bread Loaf Recipes

20 SINFUL STUFFED BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

STUFFED BREAD BOAT

Steps:

• Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and diced bread. , Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices.

BEEF-STUFFED FRENCH BREAD

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2 inch shell.
• Cut removed bread into small cubes; set aside.
• In a skillet, brown beef; drain.
• Add soup, celery, Worcestershire sauce, salt and pepper.
• Cook and stir for 3-4 minutes.
• Stir in the reserved bread cubes.
• Spread into bread shell.
• Top with cheese.
• Replace bread top.
• Place on an ungreased baking sheet.
• Bake at 350 for 6-8 minutes or until cheese is melted.

STUFFED BREAD LOAF

Steps:

• 1. Slice the top off of the bread loaf. Set loaf top aside. Using a serrated knife, cut around the inside of the loaf, leaving the sides intact with no holes or cuts. This hollows out the inside leaving the loaf as a container for your stuffing. Place the bread from the middle you just cut out into a medium bowl.
• 2. Brown hamburger with the onion, garlic, celery and any other veggies that you choose (unless they are already cooked.)Drain fat. Add seasonings and salt and pepper. (Add precooked veggies now and heat through.) Add the soup. Stir to heat through on low heat.
• 3. Make sure your bread middles are cut or torn into pieces in the bowl. Fold the meat/soup mixture into the bread middles until the bread is no longer dry. This is the stuffing for your bread loaf. (If you somehow don't have enough stuffing to fill the bread cavity, can add additional torn sliced bread to these middles.)
• 4. Place hollowed loaf onto foil laid out on a cookie sheet. (You'll wrap the loaf in the foil after it's stuffed, so place it appropriately. You don't want to have to move the loaf a lot once it's stuffed.)
• 5. Line the bottom of the loaf with half the cheese. Fill the bread cavity with the stuffing mixture. Pack it in tightly but don't tear the loaf shell. Cover the stuffing with the rest of the cheese. Replace the cut-off loaf top. Wrap/seal the entire loaf with the foil and situate on the cookie sheet.
• 6. Bake at 350 degrees until heated through, approx. 20-30 mins. Remove pan from oven. Remove foil. Slice and serve. Salad goes well with this.

PUB GRUB ESSENTIALS: BEEF STUFFED BREAD LOAF

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place the olive oil, and butter in a sauté pan over medium heat.
• 4. Add the mushrooms, garlic, and onions.
• 5. Chef's Tip: Add a pinch or two of salt to the pan, to get the process started.
• 6. Cook until the onions soften, and the mushrooms begin to release their moisture, about 8 - 10 minutes, and then deglaze the pan with the beef stock.
• 7. Continue to sauté until most of the liquid is evaporated, about 6 - 8 additional minutes, and then remove from the heat and reserve.
• 8. Chef's Note: While the mixture is cooking, add a bit of pepper and salt, to taste.
• 9. Use a sharp knife and cut the top off the bread loaf, or bowl.
• 10. Hollow out the inside of the bread, and leave about a 1/2-inch (1.2cm) thick wall.
• 11. Chef's Note: Save the breadcrumbs for another recipe.
• 12. Take three tablespoons of the creamy horseradish sauce, and paint the bottom and inside walls of the bread.
• 13. Take the remaining tablespoon and brush on the cut side of the top piece.
• 14. Add half the sliced beef to the bottom of the bread.
• 15. Add the mushroom/onion mixture.
• 16. Add the reminder of the sliced beef, and press down.
• 17. Drizzle 2 tablespoons of beef stock over the top of the beef, and allow it to be absorbed.
• 18. Place the cut piece of the bread on the top.
• 19. Cover with a piece of parchment paper, and weigh down with something heavy.
• 20. Chef's Tip: You could use a heavy pan, or a couple of clean bricks, etc.
• 21. Place in the refrigerator, for several hours or, better yet, overnight.
• 22. PLATE/PRESENT
• 23. Remove from the fridge, and cut into wedges.
• 24. Serve with some chips, or a nice bowl of soup. Enjoy.
• 25. Keep the faith, and keep cooking.
• 26. ADDITIONAL RECIPES
• 27. The perfect medium-rare beef top loin https://www.justapinch.com/recipes/main-course/beef/beef-essentials-the-perfect-medium-rare-top.html?p=1
• 28. Homemade bread bowls https://www.justapinch.com/recipes/bread/savory-bread/homemade-bread-bowls.html?p=1
• 29. Creamy horseradish sauce https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1