Besides a turkey, I cooke4d a 3 lb b4eef tenderloin roast on Thanksgiving. It is easy to turn the leftover bee and gravy into a stroganoff.
4 servings
Ingredients
5-6 ½-9nch slices of roasted beef tenderloin, sliced very thin
3 cups le3ftover beef gravy
2 tablespoons butter
½ a medium sweet onion, sliced
4 oz fresh sliced mushrooms
½ teaspoon dried thyme
½ cup sour cream
6-8 oz noodles
Salt and pepper
Directions
Fill a large {12-inch} skillet 3-quarters full of water. Bring to a boil, add salt and the noodles. Cook until al dente. Drain in a colendar.
In the same skillet, melt the butter over medium heat,m add the onions and mushrooms, and cook until tender, 6-8 minutes.
Lower the heat and add the beef and thyme. Stir gently until warm.
Stir the sour cream into the gravy and add to the skillet. Heat gently over low, stirring often until hot, about 5 minutes. Add the noodles and heat gently, stirring often until hot, about 5 minutes. Adjust seasoning of salt and pepper to taste.
Serve in pasta bowls.
This chicken will yield at least 3 leftover meals: soup, pot pie, and chicken salad. Recipes will follow throughout the week. If you plan to use some of the leftover chicken for a pot pie, triple the recipe for mushroom, chicken gravy.
The recipe requires advanced preparation.
Ingredients
5 lb whole chicken
2 teaspoons smoked paprika
1 Tablespoon salt
2 Tablespoons olive oil, divided
4 potatoes, Yukon Gold or red
1/2 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs, divided
zest of 1 lemon
Directions
Mix the salt and smoked paprika together and rub the outside and inside of the chicken with the mixture.
Refrigerator overnight uncovered.
When ready to cook:
Quarter the potatoes and toss with 1 tablespoon oil, lemon zest, salt, pepper, and 1 thyme sprig.
Arrange potatoes around the chicken in the baking dish.
Cut a lemon in half and place inside the chicken with the remaining thyme sprig.
Tie the legs of the chicken legs together.
Drizzle 1 Tablespoon olive oil over chicken.
Preheat the oven to 425 Degrees F and toast the chicken for 60-75 minutes.
Rest the chicken for 20 min before cutting.
You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken.
After you remove the meat from the bones, use the bones to make Chicken Noodle Soup.
Make a mushroom chicken sauce to serve with the sliced chicken.
Easy Chicken Mushroom Gravy
Ingredients
2 tablespoons butter
8 oz sliced mushrooms
1 packet of Chicken gravy mix
1 cup cold water
Directions
Melt the butter in a small saucepan and add the mushrooms. Cook until the mushroom liquid has evaporated. Whisk the gravy packet with the cold water. Stir into the mushrooms and cook over medium heat until the mixture comes to a low boil. Lower heat and sinner, stirring, for 1 minute. Serve with the chicken.
Hearty Salad
Honey Mustard Dressing
Serves 4
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 tablespoon water
1 small garlic clove, grated or minced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Directions
In a small bowl, whisk together the mustard, olive oil, vinegar, honey, water, garlic, salt, and pepper.
Cover until serving time.
Salad
5-6 cups hearty salad greens, such as radicchio, escarole and romaine.
½ cup salad toppings that include fruit and nuts
A handful of croutons
Honey mustard dressing
Direction
Combine the lettuce mix, salad toppings, and croutons in a salad bowl. Add enough dressing to moisten the salad or to your taste.
Salisbury Steak
2 servings
Ingredients
2 tablespoons butter
Steak
12 oz lean ground beef
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
2 cloves garlic minced
¼ teaspoon garlic powder
1 teaspoon dried minced onion
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons water
Gravy
1/2 large onion sliced
4 oz sliced mushrooms
¼ cup flour
2 tablespoons butter
2 cups beef broth
Salt to taste
Ground pepper to taste
Directions
Crumble all the steak ingredients into a medium bowl.
Once well combined, form the mixture into two patties.
Heat 2 tablespoons butter in a medium skillet and add the patties.
Cook until a brown crust forms, then turn the patties over and repeat. Remove the patties from the skillet before they are completely cooked through.
Add onion slices and mushrooms to the drippings in the skillet and saute until tender. Then remove to a bowl and set aside.
Turn the heat to low and prepare the gravy by melting butter into the skillet and sprinkling in flour. Continue to whisk this mixture for 5 minutes.
Slowly add the beef broth to the mixture while continuing to stir.
Once all beef broth has been added return the onion, mushrooms, and patties to the skillet. Let simmer until patties are cooked through and gravy has thickened about 10 minutes.
Serve the cooked patties with mashed potatoes and a green vegetable.
Sugar snap Peas
2 servings
Ingredients
2 cups sugar snaps
2 tablespoon olive oil
2 whole garlic cloves
½ teaspoon salt
1/4 teaspoon black pepper
Directions
Remove the ends and strings from the peas. Combine all the ingredients in a small saucepan. Cook, stirring several times, over low heat until tender, about 5-6 minutes. Remove the garlic and serve.
Simple Mashed Potatoes
ingredients
2 pounds russet or Yukon Gold potatoes, peeled
1/2 cup buttermilk or whole milk
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
Directions
Place the potatoes in a saucepan and cover with cold water. Add ½ teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes until very soft. Darin and return the potatoes to the pot. Mash the potatoes with a potato masher. Turn the heat to very low and add the remaining ingredients. Stir until the mixture is smooth and fluffy.
Ingredients
2- 8 oz Angus Beef steakburgers
1 tablespoon butter
Beef and Mushroom Gravy
Beef Broth Gravy Ingredients
2 cups beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
¼ cup cold water + 3 tablespoons cornstarch
Salt and pepper to taste
Mushroom Gravy Ingredients
8 oz sliced button mushrooms
¼ cup chopped onion
1 tablespoon butter
2 cups Beef broth gravy
Directions
For the Beef Broth Gravy
In a medium saucepan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.
In a small bowl whisk together cold water and cornstarch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened. Season with salt and pepper to taste. Makes 2 cups.
Heat a skillet and melt 1 tablespoon of butter. Add the burgers and brown the meat on both sides. Remove to a plate.
Add 1 tablespoon of butter to the skillet and melt. Add the onion and saute until tender, about 5 minutes. Add the mushrooms and cook until all liquid is absorbed.
Season with salt. Add the beef broth gravy. Bring to a simmer. Add the steakburgers. Cover the pan and simmer the burgers in the gravy for 30 minutes.
Serve with mashed potatoes and cooked carrots.
I had leftover potatoes and kale, so I served that dish with the steakburgers and sauteed two diced carrots in butter until tender for a second side dish.
Beef Stroganoff
Serve with a salad.
Ingredients
1 pound beef tenderloin fillet tips
Salt and pepper
3 tablespoons unsalted butter,
2 tablespoons all-purpose flour
1/2 small onion, sliced
4 oz sliced mushrooms
2 cups beef broth
1 teaspoon prepared Dijon mustard
1/2 cup sour cream
5-6 oz egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Directions
Cook the noodles, drain, and reserve.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook for 5 minutes or until mushrooms are tender.
Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.
Beef Tenderloin Tips
Ingredients
1 lb tenderloin tips
1 teaspoon steak seasoning {Montreal}
½ cup finely diced onion
4 oz can sliced mushrooms, drained
1 tablespoon olive oil
1 tablespoon butter
1-6oz package brown gravy mix
1 tablespoon Worcestershire sauce
2 cups water
Directions
Mix the steak tips with the steak seasoning.
Heat a large skillet over medium to high heat. Add the butter and oil. Brown tenderloin tips on one side, turn them over, and add the diced onion. Finish browning the steak.. Add water, Worcestershire sauce, mushrooms, and the gravy mix.. Bring to a boil, while continually stirring. Reduce heat and simmer over low to medium heat until meat is cooked and gravy has thickened about 2-3 minutes.,.
Serve with Baked Potato or Mashed Potatoes.
Peas With Onion
Ingredients
1 medium onion, sliced
1 teaspoon minced garlic
2 tablespoons butter
1 package (16 ounces) frozen peas
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.
This recipe uses some of the leftovers from the post-Rainy Day Pot Roast Dinner.
Ingredients
4 cups chopped leftover pot roast
2 cups leftover brown pot roast gravy
3 leftover cooked carrots, diced
10 oz. package frozen peas
1 large baking potato, peeled and cubed.
1 medium onion, chopped
One store-bought 9-inch pie crust pastry
Directions
Preheat the oven to 350 degrees F. Coat a deep 10-inch casserole dish with cooking spray.
Add all the ingredients except the pastry to the casserole. Mix well. Transfer the dish to the oven and bake for 30 minutes.
Turn the oven up to 400 degrees F. Unroll the pastry.
Remove the casserole from the oven and lay the pastry on top of the beef mixture.
Return the casserole to the oven and bake for 20-25 minutes until the crust is golden brown. Let rest 10 minutes before serving.
Simple Pot Roast
You will have leftovers and if you like pot pies save 4 cups of diced meat,2 cups of gravy, and 3 carrots for later in the week. Recipe next week.
Ingredients
One (4-5pound) boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Olive oil
1 onion, sliced
2 large garlic cloves, grated
4 cups beef broth
1 teaspoon dried Italian seasoning
¼ cup Instant flour {Wondra}
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with salt & pepper.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear on all sides of the meat until browned.
Aff the onion, garlic, Italian seasoning, and beef broth. Bring the liquid to a boil. Cover the pot and. place it in the oven for 3 hours or until fork-tender.
Remove the roast to a platter and cover with foil. Remove ½ cup of the beef broth and mix thoroughly with the flour. Stir the mixture back into the pot and cook until thickened. Add salt and pepper if needed. Slice the roast and serve with the gravy.
Oven Roasted Carrots
Ingredients
1 bunch fresh organic carrots about 6
2 tablespoon butter
Slat and pepper
Foil
Directions
Cut the ends off the carrots and wash well. Dry.
Place a large sheet of foil on a sheet pan.
Place the carrots close together in a single layer on top of the foil.
Sprinkle with salt and pepper and dot with the butter.
Seal the foil on top and on the edges. Place the pan in the oven with the pot roast for the last hour of cooking the pot roast.
Serve with the roast and potatoes.
Garlic and Olive Oil Mashed Potatoes
Ingredients
6 large baking potatoes (about 4 pounds), peeled and diced
7 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
Salt and pepper
Directions
Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.
Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper. Serve with the roast.
I had at least half of the ingredients in my Sunday Dinner post leftover. That means I was able to make a meat pie with mashed potato topping that my family loves.
Cottage Pie
Serves 4
Ingredients
2 cups leftover beef roast, fat removed and cut into small dice
2 cups leftover pan gravy
1 cup leftover roasted carrots, diced
10 oz package frozen peas
2-3 cups leftover mashed potatoes
Butter flavored cooking spray
Directions
Preheat the oven to 375 degrees F. Oil a 10-inch deep-dish casserole dish
Combine the diced beef, gravy peas, and carrots and pour into the prepared casserole dish.
Spread the potatoes over the mixture to the edges of the casserole dish. Spray the potatoes with the butter spray. Bake the casserole for 45 minutes. Serve hot.
A Tri-Tip roast is a triangular muscle cut from the bottom sirloin. The cut is lean but tender and rich in beefy flavor. Cooked right, it produces juicy slices of roast beef. You can grill or roast it whole, or cut it into individual steaks.
Tri-tip roast is best when cooked by dry-heat methods, such as roasting, grilling, or broiling. This lean cut becomes tough if overcooked. To ensure a tender result, leave the fat on so it can baste the meat while cooking, then trim it off before serving.
To achieve the doneness you want, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature. Temperatures for medium-rare are 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). Remove the roast from the oven or grill and let stand 10 to 15 minutes. The roast will continue cooking as it stands.
Tri-tip roast may be marinated or rubbed with a spice mixture before cooking. The purpose of rubs or marinades is not to tenderize, but to add flavoring.
Oven Roasted Tri-Tip Roast
Ingredients
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
Seasoning:
2 teaspoons minced garlic
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat oven to 425°F. Combine seasoning ingredients and press onto the beef Tri-Tip Roast. Place roast on a rack in a shallow roasting pan. Roast in the preheated oven 30 to 35 minutes for medium-rare; 40 minutes for medium doneness.
Remove the roast when an instant-read thermometer registers 130°F for medium-rare; 140°F for medium. Transfer to a board; tent with foil. Let stand 20 minutes. The temperature will continue to rise.
Carve roast across the grain. Serve with pan gravy, roasted carrots, and mashed potatoes.
Pan Gravy
Ingredients
2 tablespoons unsalted butter
¼ cup flour
2 cups beef broth
Coarse salt and ground black pepper, to taste
Small can of sliced mushrooms, optional
Directions
Remove the roast and rack. Place the pan over low heat on the stove. Add the butter to the roasting pan. Once it melts and bubbles, whisk in the flour to make a roux. Continue to whisk 1-2 minutes longer, until the paste is light brown Slowly whisk in the broth, and allow the mixture to come to a boil. Reduce the heat and allow the gravy to simmer for 5-10 minutes until it thickens to your preferred consistency Stir often to scrape up any browned bits from the bottom of the pan.
Add a small can of sliced mushrooms, if desired. Season to taste with salt and pepper before serving.
Roasted Rainbow Carrots
Ingredients
2 bunches rainbow carrots, peeled and cut ln ½-inch thick sticks
2 tablespoons butter
1 teaspoon kosher salt
¼ teaspoon Freshly cracked black pepper plus additional to taste, as needed
Chopped parsley for garnish, optional
Directions
Preheat oven to 425°F and oil a large baking dish.
Place carrots in the baking dish and sprinkle with the seasoning. Dot with the butter.
Bake 20 minutes or until tender when pierced with a fork.
Serve warm, garnished with parsley.
Garlic and Sour Cream Mashed Potatoes
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cloves garlic, peeled
1 cup sour cream
2 tablespoons butter
3/4-1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh chives
Directions
In a 4-quart saucepan, combine water to cover the potatoes, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic and return them to the empty pot.
Mash potatoes and garlic. Add butter, stir and then add sour cream, chives, salt, and pepper stirring until smooth.
