This shortcut version of a homey stew is an excellent way to use up leftover roast beef. For true comfort food serve over mashed potatoes.

3 tbsp Worcestershire Sauce
1 can (10 oz) tomato soup
1 tsp sugar
1 green and/or yellow pepper, cut into strips
½ lb sliced mushrooms
2 cups cooked Roast Beef, cut in strips

In a large saucepan, heat Worcestershire sauce, soup, sugar, pepper and mushrooms over medium-high heat; cook and stir 3 minutes. Stir in beef and heat until hot, about 2 minutes. Serve over mashed potatoes, cooked rice, noodles, or warm tea biscuits.
Makes 4 servings.

TIP: To further enhance the beef flavour, add the Worcestershire Sauce to the cooked roast beef strips and marinade for 5-10 minutes before adding to the soup mixture. ¾ lb deli roast beef can be used, if no leftover roast beef is available.

Beef Information Centre


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