Open-Faced Hot Roast Beef Sandwiches

Open-Faced Hot Roast Beef Sandwiches

2 large yellow onions, peeled and chopped (I peel away the 2 outer layers)
1-1/2 sticks butter
8 ounces fresh mushrooms, sliced
2 packages (17 ounces each) Hormel Beef Tips & Gravy
2 packages powdered brown gravy mix
Salt, to taste
Pepper, to taste
1 large loaf French or sourdough bread, sliced (purchasing this pre-sliced is easier)

Melt the butter in large skillet over medium-low heat.  Add the onions and stir until they all are coated with the melted butter.  The onions need to carmelize.  I didn't time this out, but it does take a while for this to happen...at least 30 minutes, maybe longer.  Let them cook over medium-low heat, stirring frequently, but not constantly, until browned (do not burn them...which shouldn't happen if the heat is low enough).  While the onions are carmelizing, prepare the 2 packages of brown gravy mix according to package directions*.  Once the onions are browned add the mushrooms to the skillet.  There should still be enough butter to coat the mushrooms.  Stir the mushrooms and onions together until the mushrooms are soft, but not wilted or completely cooked down, about 10 minutes.  Add the 2 packages of Hormel Beef Tips & Gravy to the skillet along with the brown gravy.  Salt and pepper to taste.  Stir until well blended and let simmer over low heat for about 20 minutes or until heated through.  Place a slice of bread on the plate and top with the roast beef and gravy mixture.  I served this with mashed potatoes, green beans, and corn.  Another idea is to top the bread with the mashed potatoes then add the roast beef gravy.

*The next time I make this, I would add an extra 1/2 cup water to the brown gravy.

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Enjoy!!

Collette :)