Beef And Potatoes With Leftover Gravy Food

GROUND BEEF AND POTATOES SKILLET

Steps:

• Heat the oil in a large oven proof skillet over medium heat. Add the ground beef and onions and saute until browned. Season with salt and pepper. Drain all but one Tablespoon of fat from the skillet.
• Stir in the garlic cloves, tomato paste, and Worcestershire sauce and stir and cook for 2-3 minutes. Add the diced potatoes, carrots, and corn and cook for another 3 minutes.
• Slowly stir in the beef broth, using a spatula to scrape up any browned bits from the bottom. Increase the heat and bring to a gentle boil. Cook for 10-15 minutes, stirring occasionally, until the vegetables are softened. Season the mixture to taste with salt and pepper.
• Sprinkle the cheese on top and place under the broiler for 2-3 minutes or until melted and golden brown.

LEFTOVER ROAST BEEF AND SCALLOPED POTATO BAKE

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.

LEFTOVER ROAST BEEF CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Lightly grease a 1 1/2-quart to 2-quart casserole dish or spray it with nonstick cooking spray.
• In a medium saucepan, cover the pearl onions and peas and carrots with water. Bring to a boil. Reduce the heat to low and simmer until the vegetables are mostly tender, about 3 minutes.
• Drain the vegetables thoroughly and transfer them to a large bowl. Add the roast beef and gravy to the bowl of vegetables. Mix well.
• Transfer the beef-vegetable mixture to the prepared casserole dish, spreading it out evenly. Top with shredded cheddar cheese.
• Bake until the filling is bubbling and the cheese has melted, about 20 minutes.

BEEF AND POTATOES WITH LEFTOVER GRAVY

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.

SLOW-COOKED SIRLOIN

Steps:

• In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.

SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES BY PAULA DEEN

Steps:

• Preheat oven to 350 degrees F.
• Beef Layer:.
• In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
• Biscuit Layer:.
• Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
• Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.