Mushroom Beef Melts
This is a good recipe for
using left-over pot roast, or prepared packaged pot roast from the grocery
Cut already cooked roast into bite-size
pieces, reserving sauce, and set aside.
1 Tbsp butter
1 teas. Lowry's seasoning salt
1 small garlic clove crushed or minced
1/4 cup diced onion
8 ozs. pre-sliced Portabella mushrooms (rinsed)
- place butter in large pan, melt, and add salt, garlic, onion and mushrooms.
Stir frequently. When onions begin to brown, add:
1/2 cup Port or Burgundy wine
1/2 cup beef broth
1/2 teas. pepper
sauce from roast
Reduce heat and cook 5-7 minutes, stirring often, until liquid
has reduced by half.
1 Tbsp cornstarch
2 Tbsp water
in a small bowl, until smooth. Slowly pour into sauce, stirring continuously, until blended. Return sauce to a low boil, stirring often, or until thickened.
Reduce heat to low and stir in roast, cook 1-2 minutes,
stirring often, until thoroughly heated. Serve over multi-grain bread slices,
noodles or rice. Grate cheddar cheese on top of individual servings.
Serves 2 with leftovers, 4 with whole pot roast.
source: adapted from Publix