Beef And Potatoes With Leftover Gravy Recipes
LEFTOVER ROAST BEEF AND SCALLOPED POTATO BAKE
Leftovers from these two dishes are commonly in the fridge at the same time. Here's a way to bring them together in one tasty casserole.Courtesy of Jennifer Low.
Provided by Food Network Canada
Categories beef,canada day,christmas,dinner,Fall,Main,North American,thanksgiving,Winter
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.
- In large pot, on stove, heat vegetable oil to medium-low and cook onion until softened.
- Add cold gravy. Stir to liquefy and bring to simmer.
- Add roast beef and frozen vegetables. Bring to simmer.
- Pour into 2-quart casserole dish (deeper dish is preferred).
- Spread leftover scalloped potatoes in even layer on top.
- Sprinkle with grated cheese.
- Bake on middle rack of oven 25 minutes, until bubbly at edges.
BEEF AND POTATOES WITH LEFTOVER GRAVY
Whenever I make a pot roast or brisket, I always have gravy leftover, and I LOATHE to throw away this flavorful liquid. Both my mother and my father-in-law make a great beef/potato dish, so, with theirs in mind, I came up with this. If you don't have enough gravy, add a little broth of your choice. Adjust meat/potato ratio based on your dietary preferences - I'll probably use less potato next time.
Provided by Lighty
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove any vegetables from the gravy and reserve.
- In a large skillet, combine potatoes and gravy/broth.
- Bring to boil.
- Reduce heat to medium.
- Cover the pan tightly; keep it covered between steps to preserve the moisture.
- Simmer for 15-20 minutes, until potatoes are almost ready.
- Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible.
- Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan.
- Add wine and deglaze.
- Add beef, stirring to coat with the sauce.
- Reduce heat to medium-low, and simmer for 30 minutes
- Add potatoes back to the pan, stir.
- Simmer for another 10-15 minutes.
- (Add vegetables from the gravy - I had mushrooms in mine).
- Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry.
- Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead.
Nutrition Facts : Calories 1827.4, Fat 165.9, SaturatedFat 68.6, Cholesterol 226.2, Sodium 2395, Carbohydrate 56.5, Fiber 4.6, Sugar 4.7, Protein 27.6
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