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Print this Recipe    Creamed Beef

Basil Creamed Beef On Focaccia
Makes 6 servings

1 1/2 pounds lean ground round
2 8-ounce round focaccia, herb or plain
3 cups mushroom alfredo sauce
7.25 oz jar roasted red peppers, drained and coarsely chopped (about 1 cup)
1/2 cup fresh basil, cut into chiffonade
Salt and black pepper to taste
1/2 cup freshly grated Parmesan Reggiano cheese
Fresh basil sprigs (optional garnish)
Roasted pepper strips (optional garnish)

Preheat oven to 325 degrees. In large nonstick skillet, brown beef
over medium heat 8 to 10 minutes, or until no longer pink, breaking
up into small bite-size crumbles. Remove with slotted spoon to
paper towel-lined plate. Cut focaccia into 12 triangles or wedges
and place on large baking sheet. Bake at 325 degrees for 5-6
minutes or until lightly toasted. Keep warm. Heat alfredo sauce
in large 4-quart saucepan over low heat; stir in beef crumbles,
roasted peppers and basil; cover and cook 5-6 minutes or until
heated through, stirring occasionally. Add salt and pepper to taste,
as needed. Place two wedges focaccia on each serving plate and top
center of wedges with creamed beef mixture. Sprinkle with Parmesan
cheese and serve hot, garnished with basil and pepper strips, if
desired.

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