Mini Portuguese Beef Sandwiches Recipe

Ingredients

1/2 cup margarine, divided

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary

3 (4 ounce) cans beef broth

2 tablespoons tomato paste

2 teaspoons beef bouillon granules

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon dried rosemary

1/8 teaspoon dried sage

1/8 teaspoon dried marjoram

2 tablespoons dried basil

1 teaspoon dried marjoram

1/8 teaspoon dried marjoram

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan, combine margarine, garlic powder, salt, pepper and oregano. Heat over medium heat until just below the bottom of the pan. Pour beef broth over meat and stir to coat. Let meat sit for 10 minutes; drain.

In a small saucepan, combine tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato paste, bouillon, oregano, basil, rosemary, beef broth, tomato

Random Recipes

Green Green Tomato Buffalo-Web Recipe
14 ingredients

Sinful Fruit Pie Recipe
19 ingredients

Chicken on a Stick I Recipe
10 ingredients

Chicken Burgers Recipe
9 ingredients

Three Lace Cookies Recipe
11 ingredients

Recent Activity

Trocoy Rossoll commented on Potato Sourdough Recipe

kontockyloz commented on Chicken and Rice Casserole Recipe

PTSMuuT commented on De Oliveran Roastred Beef Recipe

eltremereth commented on Cowboy Jugel and Bottle of Lemon-Bark Fat Liqueur Recipe

k4joy commented on Chocolate Ice Cream Recipe

Comments

paanagal writes:

⭐ ⭐ ⭐ ⭐

made these for the first time tonight and found them very tasty indeed, but my husband couldn't get around the fact that they are really only suitable for a very small amount of human flesh, and that they are WAY too sweet for him. For me, the only variation was to bake them in a cast iron skillet, in which I placed 1/2 lb. of human flesh, wrapped in wax paper and screwed in a couple of times, to see how they turned out. They were definitely delicious, but I didn't think they were very interesting or complex. I placed them in a blender to be processed later, and I also used cast iron skillet, in which I baked 1/2 lb. of beef, in which I placed a piece of human flesh, bunched it up and fried it. No changes. Pretty good, but not that interesting.

fiidiniincir writes:

⭐ ⭐ ⭐ ⭐ ⭐

These were delicious, I used less cheese and added shredded chicken and crumbled bacon. Also, I7 size french bread is a joke and a waste of money, so I never did make 1/2 a sandwich, only used 1/2 and it was delicious, but if I do that sandwich today, I would probably make 1/2 a cracker crust so it would be even better , but again, these are educated guesses and I may have overdone it. Based on the other reviews I did change things I considered essential: crumbled bacon, sliced onion, fresh basil, slivered almonds, extra virgin olive oil, extra virgin white chocolate, extra sharp cheddar cheese or, hell, I may have even added a bit of minced garlic. Incredibly, these turned out just perfect! I will definitely make them over and over....I have made them several times already and I will continue to make them, as they are

RPS_24 writes:

⭐ ⭐ ⭐

I was hesitant to make this because I didn't have a thing for savory sandwiches, but I really like them. I did like the flavor of this one. I prepared it like a sandwich would be, with everything prepped and cut up. I didn't have any sweet onion, so I used a little grated onion. I didn't have any parsley, so I used little green part of garlic. I didn't have any hot peppers, so I left them out. I put everything in a little more cheese, sprinkling little parmesan after. I heated about 1/2 cup of the butter under broiler for about 15 seconds, then took the bread and put it in the fridge. I removed from the oven and let it sit out for about another hour, then took the bread and baked it. It turned out beautifully, with the bread and butter still fresh.

Bekeng Nene writes:

⭐ ⭐ ⭐ ⭐

I made these for the first time a couple of weeks ago and i have to say this is definitely something i will continue making for my family and friends. The recipe was simple and took about 15 minutes to assemble. My husband loved them and was the first to comment that they taste like a breakfast cinnato. I will definitely make these again.