Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 small onion, sliced | ||
| 3 tbsp. Hy-Vee butter, divided | ||
| 3 tbsp. Hy-Vee all-purpose flour | ||
| 1 (14.5 oz) can Hy-Vee reduced-sodium beef broth | ||
| 2 tsp. Hy-Vee Worcestershire sauce | ||
| 1 (24 oz) pkg Simply Potatoes refrigerated traditional mashed potatoes | ||
| 4 thick slices sourdough bread | ||
| ¾ lbs. sliced deli roast beef | ||
| 2 tbsp. horseradish mustard | ||
| 2 tbsp. snipped chives |
Directions
- Cook the onion in 1 tablespoon butter over medium heat until brown; remove onions. In the same pan, melt another tablespoon of butter. Stir in flour, allowing flour to brown slightly. Whisk in broth and Worcestershire sauce. Cook over medium heat until thickened and bubbly; keep warm.
- Prepare refrigerated potatoes according to package directions.
- Brush one side of each of the bread slices with remaining 1 tablespoon of butter. Toast the bread, buttered side up, under the broiler; spread mustard over toasted bread sides. Divide deli roast beef over each bread slice and top with a scoop of prepared mashed potatoes. Spoon gravy over each serving, top with cooked onions and sprinkle with chives.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 80mg
- Sodium: 1880mg
- Total Carbohydrates: 55g
- Protein: 25g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 8%
0%
Iron 60%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Health 2011.