Four Tasty Leftover Roast Beef Recipes
Be intentional about your next roast beef meal planning with leftover roast beef recipes in mind. Make this simple rice and gravy recipe then use the leftover roast beef to make roast beef po boys, beef and sorghum stew, and smothered air fryer french fries.
Detailed Recipe for the Roast Beef Rice and Gravy dish can be found here:
Ingredients
▢2 lb chuck roast
▢3 tablespoon cajun seasoning mix
▢4 tablespoon olive oil
▢1 yellow onion chopped
▢1 green bell pepper chopped
▢1 red bell pepper chopped
▢3 cloves garlic finely chopped
▢2 stalks celery chopped
▢¼ cup tomato paste
▢4 cups beef stock 32oz
▢2 tablespoon Worcestershire sauce
▢1 cup dark roux
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
Perfect Roast beef recipe and Colman's English mustard
Roast beef might sound fancy and complicated to make, but it's actually quite simple! The ultimate Sunday roast with all the trimmings. With a dollop of Colman’s English Mustard of course!
Special Beef Burger with Signature Mustard Sauce Recipe By Food Fusion (Bakra Eid Special)
This Eid lets enjoy restaurant quality taste at home; try this amazing beef burger recipe with a perfect sauce to go with it to elevate the taste buds. #HappyCookingToYou #FoodFusion
Written Recipe:
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Special Beef Burger with Signature Mustard Sauce
Recipe in English:
Ingredients:
Prepare Special Mustard Sauce: 00:11
-Imli (Tamarind) 50g
-Water 500 ml
-Raidana (Mustard seeds) yellow 1 tsp
-Cooking oil 3 tbs
-Maida (All-purpose flour) 3-4 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Mustard paste 3 tbs
-Cooking oil 2 & ½ tbs
-Nihari masala 2 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Beef boiled & shredded ½ kg
Assembling: 01:57
-Burger bun
-Tamatar (Tomato) slice
-Kheera (Cucumber) slice
-Mayonnaise
Directions:
Prepare Special Mustard Sauce: 00:11
-In a bowl,add tamarind,water and let it soak for 30 minutes then strain & discard seeds.
-In frying pan,add mustard seeds and dry roast for 30 seconds & let it cool.
-In mortal & pestle,add mustard seeds and crush coarsely & set aside.
-In a wok,add cooking oil,all-purpose flour and mix well for 1 minute.
-Add red chilli powder and mix well.
-Add tamarind water and whisk well.
-Add coarsely crushed mustard seeds,salt,mustard paste,whisk continuously and cook on medium flame until sauce thickens (approx. 10-12 minutes) & let it cool (if required add more all-purpose flour).
-In frying pan,add cooking oil,nihari masala,red chilli powder,garam masala powder,salt,mix well and cook for 30 seconds.
-Add beef,mix well and cook on low flame for 4-5 minutes.
Assembling: 01:57
-On burger bun,add & spread special mustard sauce,beef mixture,special mustard sauce,tomato and cucumber.
-On top bun,add & spread mayonnaise and cover with top bun make a burger (makes 5-6) & serve!
Recipe in Urdu:
Ajza:
Prepare Special Mustard Sauce: 00:11
-Imli (Tamarind) 50g
-Water 500 ml
-Raidana (Mustard seeds) yellow 1 tsp
-Cooking oil 3 tbs
-Maida (All-purpose flour) 3-4 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Namak (Salt) ½ tsp or to taste
-Mustard paste 3 tbs
-Cooking oil 2 & ½ tbs
-Nihari masala 2 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ¼ tsp
-Namak (Salt) ½ tsp or to taste
-Beef boiled & shredded ½ kg
Assembling: 01:57
-Burger bun
-Tamatar (Tomato) slice
-Kheera (Cucumber) slice
-Mayonnaise
Directions:
Prepare Special Mustard Sauce: 00:11
-Bowl mein imli aur pani dal dein aur 30 minutes kliya chor dein phir strain ker ka seeds ko discard ker dein.
-Frying pan mein raidana dal dein aur 30 seconds kliya dry roast karein & thanda ker lein.
-Mortal & pestle mein raidana dal ker coarsely crush ker lein & side per rakh dein.
-Karahi mein cooking oil aur maida dal dein aur 1 minute kliya ache tarhan mix ker lein.
-Lal mirch powder dal ker ache tarhan mix karein.
-Imli ka pani dal ker ache tarhan whisk ker lein.
-Coarsely crushed raidana,namak aur mustard paste dal ker musalsal whisk kertay rahein aur darmiyani ancch per sauce garha ho janay tak paka lein (approx. 10-12 minutes) & thanda ker lein.
-Frying pan mein cooking oil,nihari masala,lal mirch powder,garam masala powder aur namakd al ker ache tarhan mix karein aur 30 seconds kliya paka lein.
-Beef dal ker ache tarhan mix karein aur halki ancch per 4-5 minutes kliya paka lein.
Assembling: 01:57
-Burger bun per special mustard sauce dal ker pheela lein,beef mixture aur special mustard sauce dal ker tamatar aur kheera rakh dein.
-Top bun per mayonnaise dal ker pheela lein aur top bun sa cover ker ka burger tayyar ker lein (makes 5-6) & serve karein!
Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood