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| 1 Tasse | Low-sodium beef broth |
| 1 Esslöffel | Low-sodium tomato paste (I'd use regular) |
| 2 Esslöffel | parsley fresh, chopped |
| 8 x ca. 30 g | Sliced cooked roast beef |
| 1 Esslöffel | + 1 t. drained white horseradish (I'd omit this...) |
| 2 x ca. 30 g | Salted round kaiser rolls, split |
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Adapted from Rich Stadium, Buffalo, Ny. Foodservice: Ogden Entertainment Services. Posted by: Valerie Whittle Serves: 4
1. In medium skillet, combine broth, tomato paste and parsley; bring to a boil. Reduce heat to low and simmer 10 minutes. Add beef to broth; heat 2 minutes. 2. Drain beef, reserving broth. Place equal amounts of beef on bottom half of rolls; spread 1 teaspoon horseradish (or to taste) on beef and cover with top half of rolls. Divide broth evenly among 4 small cups; dip sandwich into broth. Each serving provides: 2 P, 2 B, 15 C Per serving: 291 cal, 22 rpo, 6 g fat, 36 g car, 401 mg sod, 48 mg chol. * "Weck" is short for Kimmelweck, a salted, round Kaiser roll native to the Buffalo area.
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