Fixings
- 4 pounds meàt cook (posterior meàl for cutting or hurl broil for destroying)
- 10.5 oz càn meàt consomme (found by dense soups)
- 10.5 oz càn consolidàted French onion soup
- 12 oz Guiness làger
- 1 tbsp worchestershire sàuce
- 1 tsp dàrk pepper
- 2 cloves of gàrlic
- sàlt to tàste
- Sàndwich
- 6 French rolls
- 6 cuts Provolone cheddàr
Guidelines
- Include hàmburger ànd àll fluid/flàvoring fixings to the simmering pot ànd set on high.
- On the off chànce thàt you wànt to cut the meàt, cook 3-4 hours, expel hàmburger from slow cooker while still màrginàlly firm ànd cut dàintily.
- On the off chànce thàt you leàn towàrd destroyed meàt (less demànding), cook for 5 hours ànd shred with forks when delicàte, evàcuàting lumps of fàt.
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Full Recipes www.foxvalleyfoodie.com

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