ell.
Shred canned or left over roast beef and any juices with fork
Line a greased casserole with cubed potatoes.
Add a layer of cubed carrots and then a layer of onions.
Salt and pepper to taste. Add mushroom soup and water.
Then add roast beef.
Bake at 350\u00b0 until potatoes and carrots are done.
Top with shredded cheese and put under broiler until cheese melts.
In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
Top with remaining cheese and bread slices.
Spread butter on the outsides of the bread slices.
Sprinkle lightly with garlic salt.
On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
Serve hot.
br>Cut each slice of roast beef into 3 pieces. Fold each
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.
mbined method for cooking the Roast Beef and the Yorkshire Pudding:
Mix the mayonnaise and the horseradish sauce together so that they are well blended.
Spread the horseradish mayo all over the tortilla.
Arrange the baby spinach leaves down the middle of the tortilla.
Place the slices of the roast beef over the spinach so that each end of the beef slightly overlap each other.
Spread the caramelized onions down the middle of the beef.
Fold over the sides of the tortilla and roll it up as you would any other wrap.
Cut in half and serve.
ust lightly browned. Add your beef au jus to your roux
Preheat oven to 350\u00b0F. Toss vegetables in 5 tbsp oil, and season. Rub beef with salt and pepper. Heat 2 tbsp oil in a casserole dish and sear beef all over. Place beef on a baking tray and surround with vegetables.
Mix mustard, honey, and half of the chopped herbs. Coat beef with honey mixture. Roast for 35-40 mins. Beef is ready when core temperature is 145\u00b0F. Remove from oven and let rest for 10 mins. Serve with vegetables on a platter and garnish with parsley and thyme.
medium skillet, melt butter over medium heat.
Add onion
Mix 5 first ingredients together in a bowl.
Spread cream cheese mixture on 4 tortilla bread up to edges.
Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
Spread cheddar cheese over roast beef.
Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.
at over medium high heat for 25 -30 seconds. Carefully place roast
Drain.
Spread mustard over roast beef. Sprinkle diced ham over top, add a
n paper towels.
Thread roast beef strips onto toothpicks. Set aside
Spread tomato chutney over roll. Add roast beef and cheese. Serve with cornichons and pickled onions.
In a bowl, mix together creme fraiche and wasabi paste. Spread over bread. Top 6 slices with 1/2 the arugula, roast beef then remaining arugula. Sandwich with remaining bread. Cut in 1/2 diagonally. Secure with toothpicks.
Mix gorgonzola and sour cream together with a fork then fold in artichokes. Lay out roast beef and spread gorgonzola mixture over top. Add arugula then roll up to enclose filling. Serve.
he greens, top with the roast beef and sprinkle with the toasted
Cut onion, celery and green pepper coarsely.
Chop beef in small cubes.
Cook beef in oil for several minutes and transfer to medium-sized casserole.
Cook vegetables in remaining oil until limp.
Add to beef with mushroom soup, water, salt and pepper. Cover and cook 30 minutes at 350\u00b0.
Remove cover.
Sprinkle sugar with Chinese noodles and cook 10 minutes longer.
BARBECUED ROAST BEEF:
Pierce Rotisserie or Oven /Roast all over with fork. Place