Mix ground beef, 1/3 cup cream of
Brown flour in iron skillet that has bottom covered with hot melted Crisco.
Stir in cold water to make a medium gravy.
Add roast beef that has been broken up and onion.
Simmer until onion is tender.
Serve over rice with biscuits and lettuce salad. (Some people like it better over biscuits.)
Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
Separate deli roast beef slices and add them to the sauce pan.
Cook for 5-10 minutes or until roast beef is warmed through.
Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.
o 500 Degrees.
Remove Roast beef from package and rinse under
On cold tortilla, place the roast beef, then cheese slice (divided in half to fit length wise).
Microwave for 30-40 seconds on high.
Have the deli slice the roast beef very thin, but not shaved.
Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
Serve with french fries. :).
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
ool.
Combine the roast beef and the gravy in a large saucepan
Heat oven to 400*.
Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3 quart saucepan, stirring constantly.
Boil and stir 1 minute.
Spread in ungreased casserole. Stir together Bisquick and milk.
Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.
Can also substitute turkey for beef and chicken gravy for beef gravy.
For the Gravy:- 1 Tbsp flour 2 Tbsp
Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.
Pre-heat oven to 350\u00b0F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.
Mix lemon juice, mushroom soup and Worcestershire sauce. Sprinkle roast with salt, pepper and onion powder.
Pour mixture over roast in Dutch oven.
Bake at 325\u00b0 for 3 hours.
Remove roast and add 1 package beef gravy mix with 1 cup water to liquid that is left in Dutch oven.
Serve over roast.
Bake beef 3/4 way done, then add onions, garlic, black pepper and salt.
When well done, mix gravy mix with beef broth and pour over roast beef.
Put back in oven 30 to 45 minutes.
Open up hoagie rolls and lay on roast beef.
Over top of that place potatoes and onions.
Top with gravy and then cheese.
Bake on 350 for 10 minutes and then broil for 3.
inutes.
Blend together the gravy, tomato paste, tomatoes, oregano and
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
Heat oven to 375 degrees. Remove as much gravy as possible from the roast beef and cut beef into fine shreds. Unroll crescent dough onto a baking sheet. Separate into 4 rectangles. Press diagonal seems to seal. Put beef, 2/3 c. cheese and onion in a large bowl and mix well. Divide mixture into quarters. Fix each quarter into a 1 inch log. Place meat into center of each rectangle. Fold long sides over log pressing each seam to seal. Sprinkle each pocket with remaining cheese. Bake for 13 to 16 minutes or until golden brown.
Mix roast beef, water, cut up onion, salt and pepper in skillet.
Add flour to 1/2 cup water and mix well.
Add to roast beef to thicken.
Simmer until tender.
Serve over light bread.
ust lightly browned. Add your beef au jus to your roux