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.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter. Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
Serve hot.
Wash and dry mint leaves and watercress in a salad spinner.
Toss the packaged salad leaves and watercress in a salad bowl and top with tomatoes and onion.
Add beef slices, torn into bite-sized pieces.
Mix dressing in a bowl, stir well to combine.
Cover salad with spicy dressing.
Top with mint leaves and serve with rotti for a twist.
he greens, top with the roast beef and sprinkle with the toasted
iny cubes.
Marinate the beef with 1 tsp soy sauce
Cut leftover roast in bite-size pieces.
Mix with the three cans of soup and mushrooms.
Cook noodles according to package directions and add to beef and soup mix.
Add beef broth if beef and noodle mixture seems a little dry.
Bake at 350\u00b0 for 45 minutes.
eans and tomatoes and the roast beef. Sprinkle with toasted sesame seeds
Mix gravy as directed on package.
Pour into Pyrex dish.
Slice roast and put into gravy mix.
Layer alternately with onion and potatoes.
Cover with grated cheese.
Cover with foil and bake in 300\u00b0 oven for 1 hour.
he roasted red pepper and leftover roast beef, cook stirring frequently until warm
Grind leftover Roast Beef in food processor or hand grinder.
Combine all ingredients.
Spread on sandwich or on crackers.
Melt 1 tbsp butter in frying pan.
Separate onion slices into rings and fry till tender and caramelized, set aside to cool slightly.
Toast buns till desired crispness, butter when done.
Layer on roast beef, onions and top with a mixture of each cheese.
*At this point they can be wrapped in tinfoil and placed in a 350 degree oven for about 5 minutes to let the cheese melt.
Enjoy! And it's really good with Au Jus!
Slice potatoes into thin pieces; put into skillet with some oil.
Fry until crisp around edges.
Add the roast beef and mushrooms soup; cook until hot.
Add seasoned salt to taste.
Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Twenty minutes before serving, mix tomato with horseradish sauce, parsley and lemon juice; set aside.
In large salad bowl, tear romaine and leaf lettuce into bite size pieces.
Cut roast beef into 1-inch wide strips.
Put on top of lettuce.
Drizzle dressing over salad.
Drain olives and slice.
Sprinkle over salad.
Toss before serving.
Makes 4 servings.
Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls or arrange on a platter.
In a small bowl whisk together the oil, vinegar, mustard, the 1/2 teaspoon salt and the 1/4 teaspoon pepper.
Drizzle dressing over the salad.
eat and stir the shredded beef in with the onions (and
turning occasionally.
For the salad, mix the grated carrot and
Preheat oven to 350*.
Cut up leftover roast beef in 2-inch cubes. Place cubes in small roast pan.
Add beef broth, tomatoes, celery, onions, pepper and salt.
Cover and bake 1 hour.
Add macaroni and bake another 20 minutes.
Tip:
If you do not have a tasty lefover gravy, add Worcestershire sauce,garlic etc to give the sauce a boost.
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.