Search This Blog

Friday, December 7, 2012

Beef Pie and French Dip Sandwiches

If you find a sale on roast beef you can't turn down, here's an excellent recipe or two to try.  
Or maybe you just have a craving for roast beef but you don’t know what you are going to do with all those leftovers.

2 new recipes
It works well to prepare the roast a day ahead and have it already shredded or thinly sliced - store it in its own juices and refrigerate. You can slow cook it or cook it in a pressure cooker.

I chose the pressure cooker method.  
Put 2 cups beef bouillon in the bottom of the pressure cooker.  Place the sirloin tip roast on the rack in the cooker. Sprinkle the meat generously with Montreal Steak Seasoning and dried roasted garlic chips.  Close the pressure cooker following your manufacturer’s instructions.  Cook at high pressure for 45 minutes.  Let the steam valve release naturally.  Shred or thinly slice beef and store in a bowl with all the juices from the pot.  Cover and store it in the refrigerator.

(Day 1Recipe).  This same shredded roast beef also makes an excellent French dip sandwich on a hoagie bun

(Day 2 Recipe)
Beef Pie Recipe

Take out 1/2 of Pepperidge Farms frozen puff pastry dough from package – it needs about 40 minutes to arrive at room temperature.  Follow the instructions on box.

Set the oven to 400 degrees.

In a large frying pan stir together and bring to a boil:
About 2 cups leftover shredded or thinly sliced roast beef 
1 package (12 ounce) frozen corn
1 can Campbell’s cream of mushroom soup with roasted garlic
1/2 cup water
1 teaspoon dried tarragon 
A handful of Kraft's Philly three cheeses Blend (shredded Colby, jack, and cheddar with cream cheese)
Bring the ingredients above to boil and stir.  Then pour in a round ovenproof clay dish.

Add the puff pastry to the top:
Using the puff pastry dough prepared above and lay it on top of dish, cut out and seal sides.
Sprinkle the top with some more of the shredded cheese and a very light sprinkle of dried tarragon.
Bake at 400 degrees for 25 minutes
Take out and let rest for 20 minutes before serving

Serves 6

No comments:

Post a Comment