the BEST gravy ever (so far this year) and roast beef dinner

-
2 cups of boullion liquid (I used beef)
1 tsp minced garlicc
2 tsp worchesteshire sauce
2 lg tbsp dijon mustard
1 packet of gravy mix (I had one laying around)

Mix and set aside.

french fry cut 3 large fresh carrots (with skin)
1 small roast
black pepper
1 med onion (cut up to size prefered)
1 cup edamame beans (frozen) or peas
1 pckg sliced mushrooms (optional)

In a small roasting pan I laid the carrots out on the bottom.

 Take the roast and slice like bread, but not all the way through. 
(just down to about and inch from the bottom)

Place roast slices down on carrots.
Sprinkle with garlic pcs. and pepper to taste. 
***I DO NOT use salt because the boullion is always salty enough.
Cover with beans and mushrooms.

Pour liquid mix over the meat and cover. Bake at 350 for 1 1/2 hours. Serve with bread, mashed potatoes and corn. 

 The gravy was so good it immediately became a shepherds pie for this week.

 "BON APPETIT!" sorry none left!

Comments

Post a Comment

Popular posts from this blog

Beer Batter for Fondue

-
Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter. 3/4 cup Flour 1/4 cup Corn Starch 1 tsp Baking Powder 2 tsp Salt 1/4 tsp Nutmeg 1/4 cup beer* 2 eggs *Beer can be whatever you have in the fridge. Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.
Read more

Leftover Scalloped Potato Soup

-
Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready
Read more

Legal Lasagna

-
Since I am doing Herbal Magic at the moment, I have been looking over their recipes. Mum and I tried this one Sunday and even though it says it serves four we managed to get several servings from it. INGREDIENTS 2 cups tomato, diced 1 cup celery, chopped ½ cup green onion, chopped 1 cup green pepper, chopped 2 garlic cloves, minced black pepper to taste cayenne pepper to taste 3 cups spinach leaves 1 cup (8 oz.) 1% cottage cheese 10 oz. tofu (medium-firm)* 8 oz. lean ground beef** ¼ cup (2 oz.)shredded mozzarella *If tofu isn't to your liking, you can replace it with another 8oz of ground beef **You can also replace the ground beef with ground chicken, though we do suggest adding some seasoning as you brown it. Preheat oven to 400°F. Brown beef in a skillet and add tomato, celery, onion, and green pepper. Season to taste with garlic, pepper, and cayenne, and let simmer. Wash spinach. Alternate layers of meat sauce, spinach, cottage cheese, and tofu. Top with cheese and bake fo
Read more