This one-skillet recipe serves 4, and requires 20 to 30 minutes to prepare, cook, assemble and serve.
1 1/4 pounds ground chuck (20 % fat, standard)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons flour
1 10 ounce can Campbell’s French Onion Soup
2 tablespoons Worchestershire Sauce
10 ounces water
4 onion rolls
2 large tomatoes, sliced
Small can French’s Onion Rings
1 large, sweet onion, slice 8 thin slices from the middle, chop remaining onion, approximately 1/2 cup. Set onions aside.
In a medium skillet, over medium high heat, brown ground chuck; add salt and pepper. When some fat is rendered, add chopped onion to sauté along with the meat.
Move meat and onions aside to reserve a quarter of pan surface. Add flour to the reserved pan area and brown to make a roux. When flour is lightly browned, mix into other pan ingredients.
Add onion soup and Worchestershire sauce. Bring to boil; reduce heat to medium low; simmer about 2 minutes. As mixture thickens, add liquid in two or three stages, while continuing to simmer. Check seasoning, adding salt and pepper to taste.
Slice tomatos into 8 thick slices. Lightly toast 4 onion rolls.
To assemble: Open onion roll on plate, spoon meat mixture onto each half; top with a slice of onion, a slice of tomato, and top with onion rings.
Modifications to reduce fat content:
use 1 pound of lean ground beef. Then sauté onions in one-teaspoon oil, add beef and brown. Combine 1 tablespoon cornstarch with 2 tablespoons water and add to cooked meat, add onion soup and thicken.
