SLOPPY JOAQUINS
From the May issue of Everyday with Rachael Ray. This is a Spanish version of an American classic. I love the kick of Recipe #82944 and reach for that recipe often, but this is something just a little different for an easy dinner.
Provided by Ms B.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a deep skillet, heat olive oil over medium heat.
- Add the garlic and onion and cook until softened, about 4 minutes.
- Add the mushrooms and cook until browned,about 5 minutes.
- Add the beef and cook, breaking it up with a wooden spoon, until browned.
- Season with salt and pepper.
- Stir in the sherry and cook, scraping up any browned bits from the bottom of the pan,until slightly reduced, about a minute.
- Stir in the tomato and Worcestershire sauces and simmer for 10 minutes.
- Preheat the broiler.
- Spread the butter on the rolls and toast.
- Sprinkle the parsley on the roll bottoms and pile on the beef mixture.
- Using a vegetable peeler, shave the cheese over the meat.
- Set the roll tops into place and enjoy.
Nutrition Facts : Calories 726, Fat 32.4, SaturatedFat 11.8, Cholesterol 91.2, Sodium 1070.1, Carbohydrate 51.6, Fiber 3.9, Sugar 10.3, Protein 31.6
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