Texas Hold 'em

Texas Hold 'em


1 person made this

Big bread rolls filled with a spicy mince mixture and heated in the oven. These work fine with half French bread sticks or any firm crusty roll.

Serves: 6 

  • 500 g minced beef
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 2 red chillis (deseeded, chopped finely)
  • 1x400g can diced tomatos
  • 1 tblsp tomato paste
  • 2 tblspoons barbecue sauce
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp sugar
  • 1/2 cup grated tasty cheese
  • 2 tblsps olive oil
  • Salt & cracked pepper to taste
  • 6 Texas (large) bread rolls

Preparation:50min  ›  Cook:20min  ›  Ready in:1hour10min 

  1. Saute onion, garlic and chilli in oil on medium heat until soft. Increase heat and add mince till brown. Add wine and stock bring to boil . Add diced tomatoes, tomato paste, barbecue sauce, herbs and sugar, add salt and pepper to taste. Bring to boil and simmer, reducing liquid till mixture is a thick consistency. Approx. 45 mins.
  2. Slice crusty top off rolls and scoop out the bread from the middle, leaving a thick shell. Spoon mince mixture into the rolls and top with grated cheese. Replace the tops onto the rolls and wrap in aluminium foil.
  3. Heat in oven 180 degrees C (fan forced) 190 degrees C (non fan forced) for 20 mins. Can be served on a plate or eaten by the handful at the footy.

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