Roast beef, bacon and egg sandwich

1 lb. thinly sliced roast beef 1 can beef broth 1 whole onion, thinly sliced 3 cloves garlic, minced 1 small can sliced mushrooms 3 tablespoons Wondra flour

1 lb. cooked bacon

sliced jalapenos

fried eggs 2 tablespoons ketchup 1/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. each salt and pepper

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion. When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef, eggs and bacon on white bread or buttered and toasted buns or bulkie rolls. Top with a thin slices of tomato, jalapeno or a few lettuce leaves , if desired. Season to taste with salt and pepper.

Serve.

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