Ingredient!
1 loaf of French bread
1 pound of lean beef
2 tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream mushroom soup
2 tablespoons of milk
2 teaspoons of Worcestershire sauce
salt and pepper to taste
1 1/2 cups of shredded cheddar cheese
1/2 tablespoon minced parsley (optional)
Preparation!
Preheat oven to 350 ° Fahrenheit. Cut the French bread in half lengthwise so you have two equal pieces. Crack the bread in the middle of each piece. Place bread in a large bowl and tear into small chunks. Put the two halves of French bread on a large baking sheet. Set aside.
Brown steak and onion in a large skillet, over medium-high heat. Empty any grease. Add celery and garlic to skillet. Cook for a few minutes until celery is tender. Then add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook the mixture for heating, an additional 5 minutes or so.
Add the beef stock to the bread in the large bowl. Stir to combine. Pour the mixture into the middle half of the French bread. Spread out evenly. Mix the mixture with the toasted cheese. Top with the other half of the bread.
Bake for 10 to 15 minutes, or until the cheese is melted. Remove from oven and leave for 5 minutes before cutting and serving. Enjoy!