Shortrib Poor Boy

I love a hot beef sandwich. My mom used to make them all the time for my dad. I like simple food, so they grew to be a favorite of mine as well. Depending on the type of meat you have to cook, the sandwiches will turn out pretty much the same. Let’s face it, cow is cow.

This was something typical to our homemade roll weekend. Basically mom would slice one of her homemade rolls. We didn’t have hoagie rolls then. She had the best roll recipe. I’ll get it to you soon. I don’t like my rolls warm, just the meat.

She’d warm the leftover roast beef in the gravy. She’d layer it on the rolls and add the lettuce and tomatoes. The meat was always incredible tender.

She would put the meat into a Dutch oven and add a can of Golden Mushroom or regular mushroom soup. A package of onion soup mix, and a cup of white wine. She would set the oven for 325 degrees and bake for 3 and 1/2 hours.

  • From the Recipe Box:

These are just as good with turkey and gravy after Thanksgiving.

and remember: True friendship isn’t about being there when it’s convenient; it’s about being there when it’s not. Big kiss, Lynn

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