|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try roast beef hash for more results.
Results 1 - 10 of 16 for leftover roast beef hash
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Melt butter in ... until done. Add roast beef and enough water to hold all ingredients together. Let simmer uncovered until brown, turn, and brown other side.
Brown raw onions and peppers in butter, until tender. Add shredded or chopped potatoes, meat and gravy. If not enough gravy add 1 can of creamy onion ...
In pan cook onion in butter until tender, but not brown. Add all other ingredients. Mix well. Cover and cook over low heat stirring often until ...
Remove all fat from roast beef. Combine all ... not be exact; just use whatever you have left from Sunday's roast. A real favorite at our house! Serves 4.
Melt butter in heavy skillet. Mix remaining ingredients; turn into skillet. Place skillet in a moderate oven (350 degrees); bake 1 1/2 hours, turning ...
Melt butter in a heavy skillet. Mix remaining ingredients; turn into skillet. Place skillet in a moderate oven (350 degrees); bake 1 1/2 hours, ...
Grind beef; set aside. ... done, adding stock to prevent sticking. Stir in meat and finish cooking, adding salt and pepper to taste. Brown and fold over.
Cut beef into small cubes. ... minutes). Combine all ingredients carefully to keep from breaking potato. Bake 30-45 minutes at 350 degrees, to heat and brown.
Mix all ingredients together. Heat until hot. Serve over toast if desired. A great way to use leftovers.
Cook potatoes in water along with the beef bouillon. When potatoes ... add onion, beef, and broth. Cook until potatoes are tender. Serve with toss salad
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