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Open Faced Roast Beef cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Open Faced Roast Beef dishes you make.

Alright, don’t linger, let’s task this open faced roast beef menu with 15 components which are absolutely easy to find, and we have to process them at the very least through 11 actions. You should invest a while on this, so the resulting food could be perfect.

Composition of Open Faced Roast Beef:

1. Require 2 lb Rare Deli Roast Beef (cheap is fine!)
2. Give 1 - Onion, chopped
3. Provide 1 packages of Mushrooms (whatever's on sale but they should be sliced and this is not a required ingredient)
4. Require 4 envelope for Low-sodium beef gravy mix
5. Need 1 cup for Beef broth, divided
6. Give 1 tbsp of Corn starch
7. Make ready 1 tsp - Cumin
8. Prepare 1 tbsp of Garlic
9. Require 1 for as needed Potatoes (I make my own but instant is fine if you prefer)
10. Need 1 tsp of Worchestershire sauce
11. Require for potatoes
12. Provide 5 lb - Potatoes
13. Need 1/2 cup Real butter (seriously, have you SEEN the ingredients in that supposed "healthy" crap?)
14. Provide 1 as needed Half-and-half, heavy cream or, I guess, milk
15. Prepare 10 slice for Bread, toasted

Open Faced Roast Beef making process:

1. Peel the potatoes as needed. If they're red potatoes you only need to remove the eyes.
2. Cut into equal sized pieces and put in water to boil for mashed potatoes. As a general rule, for medium-sized chunks, it takes about 15 to 20 min for potatoes to be ready to mash.
3. Add a little bit of beef broth (maybe a half cup or so) to the bottom of a large pot or Dutch oven. Maybe about a half-inch to cover the bottom.
4. To the broth add your mushrooms and your onions.
5. On top of this add your roast beef which is rare. Turn on low.
6. As this warms up mixed together Beef broth, cornstarch, cumin, and Worcestershire sauce. Stir well. Put aside for later.
7. Once the beef mushrooms and onions begin to get warm in the skillet or Dutch oven, turn up to a high heat, add the beef broth mixture and stir. This will thicken it.
8. While this is heating up mix together the four envelopes of gravy mix. I use low-sodium because I don't like salt but if you like salt choose one that's just a regular one. I don't make my own gravy because I don't like all the fat content in it. (Tip: I use a small amount of water to create a paste, first, which eliminates lumps. Then I add the rest of the water as indicated on instructions)
9. Let this mixture come to a boil and reduce down to low because everything is already cooked. Now all you're waiting for is the delicious potatoes to get done see you can mash them.
10. The meat, mushrooms, and onions are already done as I said, so just keep them on low so they will stay warm. Make sure you don't let them stick to the bottom! Meanwhile prepare your mashed potatoes that you can serve with the mushroom gravy or brown gravy or whatever you've chosen to put in with your roast beef.
11. Toast two pieces of bread per serving. Make sure to put the roast beef mushrooms and onions on top of the toasted bread. Seriously saturate that toady with gravy. Really.

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