- 1 tablespoon [15 mL] oil
- 1 onion, minced
- 1/4 cup [60 mL] finely chopped celery
- 1 garlic clove, minced
- 1/2 pound [113 g] lean ground beef
- 1/2 pound [113 g] ground veal
- 1/4 cup [60 mL] catsup
- 1 teaspoon [5 mL] mustard
- 1 can chicken gumbo soup concentrate [do not add water]
- 3 tablespoons [45 mL] Worcestershire sauce
- Salt and pepper, to taste
- Salad rolls
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- Into a casserole, heat oil.
- Brown together minced onion, chopped celery and minced garlic; mix in and cook ground beef and veal.
- Mix in catsup, mustard, chicken gumbo soup concentrate, Worcestershire sauce, salt and pepper.
- Cook over low heat for 30 minutes.
- Cool completely.
- Stuff salad rolls with mixture.
- Wrap each roll into al foil; bake into a preheated 350°F [180°C] oven for 15 minutes.
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