18 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN ...
There is nothing better than a big roasted joint of beef to tuck into during the week, especially during the chillier winter months where you need something hearty to warm you up. Though unless you’ve got a rather large family then you’ve probably got some roast beef leftover afterward. Don’t let them go to waste as
Provided by Cassie Marshall
LEFTOVER ROAST BEEF STROGANOFF RECIPE - FOOD.COM
If you have left over cooked roast and don't know what to do with it, here is a nice little recipe I found in Taste of Home. I like to add a few tablespoons of sour cream just before serving, but it is up to you.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat, saute onion in oil about 5 minutes.
- Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
- Add roast beef and cook until heated through.
- In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
- Cook uncovered 8-10 minute.
- If using sour cream, stir in just before serving.
- Serve over noodles or mashed potatoes.
Nutrition Facts : Calories 108.2, FatContent 6.5, SaturatedFatContent 1.8, CholesterolContent 4.3, SodiumContent 600.6, CarbohydrateContent 10.5, FiberContent 0.4, SugarContent 3.7, ProteinContent 2.8
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GARLIC LOVER'S ROAST BEEF - SKINNYTASTE
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Reviews 4.7
Total Time 140 minutes
Category Dinner
Cuisine American
Calories 142.5 kcal per serving
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LEFTOVER ROAST CHICKEN PIE RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
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