Cut leftover cooked roast beef opposite the grain so you don't have long strings of meat.
Put in electric frying pan and add diced onions and almost cover with water.
Cook 2 to 3 hours, until it falls apart easily, adding more water if necessary.
With water almost cooked out of it, add brown sugar, catsup, barbecue sauce and a little mustard.
Cook another 30 minutes.
Place in warmed hamburger buns.
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.
side.
If using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred
ust lightly browned. Add your beef au jus to your roux
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.
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!
f loaf with roast beef, bacon, caramelized onion, and shredded cheese; cover with
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.
n paper towels.
Thread roast beef strips onto toothpicks. Set aside
br>Lay out slices of Roast Beef evenly on tortilla.
Dribble
Combine all ingredients except roast beef and buns.
Cook until onion is tender and ingredients are well blended.
Add meat. Cook 30 minutes more or until meat is seasoned through.
Serve hot on buns.
This is a great way to use up that leftover roast beef.
large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin
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.
Combine mayonnaise and horseradish in a bowl, set aside.
Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
Top with roast beef, pepper rings, tomato and cheese. Fold together.
Put in a grill pan and use a smaller frying pan to weigh it down.
Turn and brown on the other side.
Cut in two, garnish with salat greens and herbs
Enjoy!
Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well.
Heat oil in heavy medium skillet over medium heat.
Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes.
Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
old water.
Season roast lightly with your seasoning of
Heat roast beef and chopped onion in a saucepan.
Break up chunks of roast beef with a fork.
Set aside to cool.
Unroll pizza crust on lightly greased 15 x 10 inch baking sheet.
Arrange roast beef slices lengthwise in the center of dough.
Spread pizza sauce on top of beef.
Layer cheese slices on top; sprinkle peppers over cheese.
Fold sides of dough over filling; pinch edges and ends to seal.
Bake in 425 degree oven for 12 to 15 minutes or until brown.
Cut into 8 thick slices. Serve with additional warm pizza sauce and salad if desired.
Combine sugar, vinegar, mustard, lemon juice, salt, paprika, pepper, cold water, butter, onion slices and green pepper. Simmer, uncovered, for 20 minutes.
Add catsup and beef. Refrigerate.