Hamburger Hoagies

I'm always in the market for a good new sandwich. And there always seem plenty to choose from.

I lost the reference to this recipe, but think it came from a A Kitchen Hoor's Adventures, but I couldn't find it on the site, mostly because it's a navigational irritant.

So, I had written down most of the ingredients, and then I added a bit of this and that, and well, it's still not my recipe, but near enough.

We really liked it.

Hope you might as well.



INGREDIENTS:

• 1 lb good quality ground beef
• About 1/2 c of sliced onion
• About 1 c of sliced mushrooms
• 3 tbsp butter
• 1/2 tsp garlic powder
• A-1 sauce (3 tbsp) or 1 tbsp Worcestershire Sauce
• 1/8-1/4 c flour
• 2/3-1 c beef broth
• salt and pepper
• slices of swiss cheese
• 4 hoagie rolls

INSTRUCTIONS:

1. Brown thoroughly the beef. Use a tbsp of oil if necessary (depending on the fat content). If your beef is very lean, you might need to add more (oil or butter) when the beef is done in order to make the gravy. 
2. In a separate pan, add the butter, and the onions and mushrooms and saute slowly until done. Set aside. 
3. Once the beef is done, add more fat if necessary and then sprinkle the flour across the top. Add the beef broth and stir in. Bring to a slow boil until it thickens. Adjust the thickness with additional broth. 
4. Add the A-1 sauce or Worcestershire. Stir in. Salt and pepper to taste.
5. Split the hoagies open and butter on both inner surfaces. Put under the broiler until browned. 
6. Add the onions and mushroom mix to the beef and mix thoroughly and then spoon into each roll open-faced. 
7. Add 2 slices of swiss cheese to each. 
8. Return to the broiler just until the cheese melts. 

SERVES: 4

NOTES: You could add sauteed green peppers to this. Change the cheese to cheddar if you wish, but this will send it in the direction of a Philly Sub. I served this with coleslaw. 

SOURCE: Adapted from A Kitchen Hoor's Adventures