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Basil Creamed Beef on Focaccia


  • 1 1/2 pound lean ground round
  • 2 8-ounce round focaccia, herb or plain
  • 3 cups mushroom alfredo sauce
  • 7 1/4 ounces 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)


Makes 6 servings. 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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