Leftover Roast Beef Recipe

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Chop and slice the red pepper, green pepper, and onion.

Cube the leftover roast beef into bite-sized pieces, trimming off all the fat, cutting it into about 1/4 to 1/2 inch thick pieces.

Slice the small tomato (optional) and set aside.

Add olive oil to a hot skillet to coat it.

Add the chopped peppers to the skillet and let them cook until soft, about 5 minutes.

Sauté the sliced onions and mushrooms in the skillet until softened.

Add the leftover roast beef to the skillet and stir until the meat is warm, blending flavors.

Add the sliced tomatoes to the skillet and stir through.

Add enough leftover beef gravy to coat the meat and vegetables, about 2 cups.

Add 1 to 2 tablespoons of sliced pickled jalapeno peppers and a couple of tablespoons of pickle juice to the skillet.

Add about 1/4 cup of dry red wine (burgundy or whatever is on hand) and mix through.

Cover the skillet and let it simmer on low until the vegetables are tender, checking for seasoning.

If the gravy is too thin, sprinkle in some Lundra flour to thicken it up, stirring until the desired consistency is reached.

After 30 to 40 minutes of cooking, check for seasoning again, adding more salt if needed.

Cooking Techniques

Equipment Needed

Spice Level: