This is a version of a recipe my mom used to make that I put together when my family grew tired of the re-heated roast beef, potatoes and carrots dinner. It's very tasty and fortunately, doesn't hang around long in the fridge. —Diana
4 to 6
Left over roast beef, cut into bite sized pieces
left over potatoes, cut into bite sized pieces
Left over carrots, cut into bite sized pieces
left over gravy, set aside
1 pound of bacon
Cooking Sherry or your Favorite Wine
In This Recipe
Slice 1/2 of the package of bacon into 2 inch pieces. Save the other half of the bacon for breakfast. Separate and fry in a wok size or large frying pan until just done. Drain on paper towels and discard the grease. Return the pan to medium high heat and stir-fry the onion. Add the beef, potatoes and carrots, stirring well. Cook for 5 minutes, stirring occasionally. Set to simmer and then combine the left over gravy with the garlic powder and sherry. You will need at least 2 cups of gravy for the 1/4 cup of sherry. If you have less, use 1 to 2 Tablespoons of wine. Add the gravy mixture to the beef mixture. Bring to just a boil and set to simmer again. Simmer for 10 minutes. Add the fried bacon and stir well. Serve with a salad and left over rolls.
Depending on how much leftover roast beef dinner you have, this can make quite a bit. No worries, though. It goes pretty quick. You can use the entire package of bacon if you have quite a bit of leftover dinner.