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An Idea For Leftover Beef Pot Roast
I don't know what you exactly call this. I call it chipped beef. But I'm sure it probably has another name.This is either like a hearty stew on bread, or a thick soup eaten with a fork. Who knows? What matters to me is that it's quite good. At least my wife and I enjoy this dish quite a bit, especially now as the colder months start kicking in.
This dish is something made out of leftover pot roast—which does actually happen in our house sometimes. That is, having some leftover. The other night I made a Dr. Pepper braised pot roast dinner, and considering it was a sizely chunk of meat, there was plenty left to work into this leftover dish.
But enough about what to call this thing, here's how to make it.
3-4 cups cut up leftover pot roast
1 medium onion, halved and sliced
1 green pepper, cut into 1/2" slices
4 oz. can sliced mushrooms, drained
1 cup beef bouillon
1 cup white zinfandel
1 tbsp prepared horseradish
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp oregano
1 tsp Italian seasoning
1 tsp thyme
1/4 tsp pepper
See below for final ingredient
The final ingredient is simply a can of vegetable. You can choose any vegetable you like. For ours this time around we used 1 can of French style green beans. But really this is a free for all.
Heat oil in a large, deep skillet. Add onions and green pepper, and cook until the onions are translucent. Add the mushrooms to the mix and cook for a couple minutes more. Add in the leftover beef and just cook it enough to get it warmed up a bit. Then add the bouillon, white zinfandel, horseradish, Worcestershire, soy sauce, garlic, and herbs and seasonings. Finally add your can of vegetables. Bring the entire mix to a boil, then reduce heat, cover and simmer for about 35-50 minutes.
When it is done cooking, make a rue (simply a mix of water and flour or corn starch), and add it to the mixture. Stir until it is thick and bubbly. Remove it from the heat, and serve the mixture over slices of bread.
I should only add that sometimes I use a can of beef broth in lieu of beef bouillon. It just depends. You can use whatever you prefer.
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