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print page and trim to 5" x 7" to add to your cookbook)

Mushroom Beef Melts

This is a good recipe for using left-over pot roast, or prepared packaged pot roast from the grocery store.

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.

Mix together:
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

We found that this recipe requires only a little bit of meat to make dinner for two.  The Portabella mushrooms are "meaty" enough.

Because of this, we recommend it as a great way to use up that little bit of left-over roast.  

Save the sauce from cooking the roast as this is an ingredient in this  recipe!


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