Here
is but one idea of how to stretch your roast and hide the fact it is
a left-over. The meat has been portioned off into ½ lbs packages. If
you have frozen these, simply let it come to room temperature before
cooking this casserole.
Left-over
roast, mushrooms, onions and some pasta becomes a casserole version
of Philly cheese steak.
Ingredients
- 4 ounces penne pasta ( about a third of a box)
- ½ lbs beef (left-over from roast)
- 5 ounces mushrooms sliced
- 1 cup beef broth (low sodium)
- *optional: slave had some leftover slices of roast beef that was added
Directions:
Preheat
oven to 350
degrees
and spray an 8 x 8 baking dish.
Cook
noodles according to package instructions. Drain well.
While
that is cooking do your cutting: chop the onion, slice up the
mushrooms and rinse & drain
In
large skillet over medium heat cook the onions until transparent
about
7
-10 minutes.
Add the mushrooms and continue cooking and stirring for another 4
minutes.
Add
another Tablespoon butter.
In
a bowl mix the beef broth into the cornstarch. Stir this into the
onion – mushroom mix in skillet. Add Worcestershire sauce and
cook, stirring, another 2
minutes or
until slightly thickened.
Add
the beef to skillet mix and let warm up, about 4
minutes.
Pour the drained pasta to the sprayed baking dish. Stir in the beefy mix until well combined.
Cover the top with slices of cheese and bake for about 20 minutes or until cheese is melted.
If you wish, run it under the broiler for about 5 minutes to get a touch of brown on the cheese.
Serve with a side of warmed up green vegetable left-over.
For our music: https://www.youtube.com/watch?v=EipdAjhImrc
So
happy to show my Master how well I steward the food budget.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
No comments:
Post a Comment