LEFTOVER ROAST - BEEF BARLEY SOUP
I clipped this recipe year's ago and adapted it to use my leftover beef roast and steaks. Just chop up any leftover beef, throw it in a freezer bag and store until you have enough to make the soup. Also, save your leftover broth. It really makes the soup rich and flavorful. Great for a cold winter day!
Provided by Magicduo
Categories Roast Beef
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, saute carrot, celery & onion in butter until translucent.
- Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
- Add the peas and simmer uncovered for 5 minutes.
Nutrition Facts : Calories 68.3, Fat 0.4, SaturatedFat 0.1, Sodium 311.4, Carbohydrate 14, Fiber 3.5, Sugar 1.3, Protein 2.6
LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)
This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.
Provided by PalatablePastime
Categories Roast Beef
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
- Stir in the chopped cooked beef.
- Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
- Bring mixture to a boil and stir in uncooked egg noodles.
- Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
BEEF BURGUNDY SOUP
Make and share this Beef Burgundy Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat half the oil over medium heat.
- Add bacon and saute until crispy, about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Season beef with salt and pepper to taste.
- Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches.
- Remove with a slotted spoon to a warm plate.
- Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning.
- Saute until vegetables start to soften, about 4 minutes.
- Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes.
- Add wine and scrape up any browned bits on the bottom of the pot.
- Return beef and any accumulated juices to the pot and add stock; bring to a boil.
- Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours.
- Discard bay leaf and stir in vinegar.
- Taste and adjust seasoning with salt and pepper, if needed.
- Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).
Nutrition Facts : Calories 432.8, Fat 16.8, SaturatedFat 5.9, Cholesterol 103.4, Sodium 1294.7, Carbohydrate 19.2, Fiber 2.9, Sugar 2.9, Protein 37.4
QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.
Provided by 3KillerBs
Categories Roast Beef
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a suitable pot. Bring to boil.
- Turn down heat and simmer 15 minutes.
- Best served with crusty bread alongside.
LEFTOVER CHICKEN STEAK
A great little recipe if you have some leftover chicken laying around. It's good just to buy to chicken to make this too.
Provided by Kevin Young
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms in a frying pan over medium heat until wilted (about 10 minutes).
- Combine all the ingredients except the oil and flour together and mix well.
- Form chicken mixture into individual patties of desired size.
- Place patties on plate and chill in refrigerator for 1 hour.
- Dust patties with flour and fry in oil over medium-high heat until both sides are golden brown.
- Serve with desired topping, I like a brown gravy, good by itself though.
LEFTOVER BEEF VEGETABLE SOUP
Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!
Provided by SHORECOOK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
- Cover and simmer until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g
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