Sandwiches | 30 Minutes or Less, Kid Friendly | Beef
SERVES 6* - START TO FINISH: 20 minutes
To make fewer servings, use 2 slices bread or 1 bun per person. Refrigerate leftover sauce in airtight container for up to 3 days. Microwave to reheat.
1 1/4 to 1 1/2 pounds 93-percent-lean ground beef, fresh or frozen
1 teaspoon vegetable oil
1 cup chopped onion
1/2 cup chopped green or red bell pepper, optional
1 tablespoon brown sugar
2 teaspoons red-wine vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons bottled minced garlic
1 large can (15 ounces) low-sodium tomato sauce
1 can (6 ounces) low-sodium tomato paste
Salt and black pepper to taste
12 slices French bread (or 6 hamburger buns)*
1. Turn oven broiler to high. If beef is frozen, microwave 3 minutes, uncovered on high, to defrost slightly. Meanwhile, heat oil on medium in a 12-inch skillet. Peel and coarsely chop onion, adding it to skillet as you chop. Add beef, and raise heat to high. Seed and chop bell pepper (if using), and add. Cook, stirring to break up meat chunks and scrape cooked meat from frozen block, until beef is no longer pink, about 5 minutes. While beef browns, add brown sugar, vinegar, Worcestershire and garlic.
2. Stir in tomato sauce and tomato paste. Reduce heat to simmer and continue to stir until tomato paste is thoroughly incorporated. Cook, stirring occasionally, 5 minutes to let flavors develop. Season with salt and pepper to taste.
3. While sauce simmers, place bread on a large cookie sheet, and toast lightly under broiler on both sides. Serve at once, placing 2 pieces of bread on each plate and spooning some sauce on top. (Or serve sandwich style on buns.)
Approximate Values Per Serving: 800 calories (24% from fat), 23 g fat (7 g saturated), 63 mg cholesterol, 41 g protein, 123 g carbohydrates, 704 mg sodium
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