LEFTOVER ROAST BEEF RECIPES FOOD NETWORK RECIPES

Name: Leftover Roast Beef Soup (Leftover Steak Too!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 medium yellow onions, cut into small wedges; 2 stalks celery, chopped; 2 cups sliced fresh mushrooms; 2 tablespoons butter or 2 tablespoons olive oil; 3 -4 cloves garlic, minced; 1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak); 64 ounces beef stock or 64 ounces beef broth; 1 tablespoon Worcestershire sauce; salt, to taste; black pepper, to taste; 8 ounces uncooked egg noodles

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!) RECIPE ...

Leftover Roast Beef Soup (Leftover Steak Too!) Recipe ... image

This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons olive oil
3 -4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or 64 ounces beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

Steps:

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

Nutrition Facts : Calories 402.7, FatContent 19.5, SaturatedFatContent 8.3, CholesterolContent 105.6, SodiumContent 958.8, CarbohydrateContent 24.6, FiberContent 1.8, SugarContent 2.5, ProteinContent 30.9

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!) RECIPE ...

Leftover Roast Beef Soup (Leftover Steak Too!) Recipe ... image

This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons olive oil
3 -4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or 64 ounces beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

Steps:

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

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