- 4 pounds [1.8 kg] ground beef
- 2 onions, finely chopped
- 1 cup [250 mL] finely diced celery
- 2 pinches of salt
- 4 tablespoons [60 mL] mustard
- 4 tablespoons [60 mL] catsup
- 4 cans chicken gumbo soup concentrate [do not add water]
- 72 to 96 rolls
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- Brown together ground beef and chopped onions.
- Mix in diced celery, salt, mustard, catsup and chicken gumbo soup concentrate; simmer for approximately 20 minutes.
- Take away from heat, cool before stuffing rolls with mixture.
- Freeze rolls, individually wrapped into plastic wrap.
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