The best way to serve leftovers is to turn them into a completely different dinner. I always make enough pot roast for two meals and freeze half of it so we can have this dish sometime down the road. Freezing hint: add some beef broth or some of the pan juices to the freezer container along with the meat to help keep it moist.
The garlic-wine sauce in this dish makes it taste fancy, but it’s really simple to put together. Once you get it started, get your pasta or rice going. Add a vegetable and dinner is ready! This is probably the only “gravy” I know how to make. This meal might not be so pretty to look at, but it’s very tasty and quick to prepare on a busy day.
Beef in Garlic-Wine Sauce
1/2 cup onion, chopped (about 1/2 medium onion)
1 1/2 C beef stock
1/2 C red wine
1 tsp minced garlic (1 clove garlic)
1 tsp parsley flakes
1 tsp mustard
1/4 tsp pepper
1 lb. cooked roast beef (about 2 cups), sliced or shredded
Melt butter and add onions, cooking until tender. Add flour and stir. Add red wine and stock and boil for 10 minutes. Add rest of ingredients and mix well. Cook (simmer, not boil) for 20 minutes and serve with noodles or rice.
The sauce will thicken a few minutes after you take it off the heat.
If you like, add 1 cup sliced mushrooms to this dish at the same time as you add the beef. (Mushrooms are not included in nutrition information below.)
copyright 2014 Barb Szyszkiewicz