stove top roast beef dinner remix

Name: Stove Top Roast Beef Dinner Remix
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 4 pound(s) cooked roast beef sliced into strips, cubed or chunked); 1 pound(s) frozen green beans; 1 pound(s) frozen mixed veggies; 2 large onions, chopped; 1 large bell pepper, chopped (reserve about 1/3 cup); 1 bunch(es) green onions, chopped (reserve about 1/3 cup for garnish); 1/2 cup(s) shredded cheddar cheese (optional); 2 package(s) brown gravy mix (plus gravy left from cooked roast); 2 can(s) 6 oz. tomato paste; 8 ounce(s) canned sliced mushrooms (drained); 1 can(s) diced tomatoes (14 1/2 oz juice and all); 6 clove(s) garlic, minced; 2 cup(s) beef broth (or plain water); 1 teaspoon(s) each, salt, coarse black pepper, cumin, granulated onion & garlic powder, or to taste; 4 cup(s) minute rice, (cooked according to package directions); 2 tablespoon(s) canola or olive oil plus 1 tbs butter(optional) if desired

(4 RATINGS)

62 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Aug 15, 2013

This recipe evolved middle ways thru the cooking process. When my husband Dan suggested that I make this recipe and serve it over rice, instead of making a Shephards Pie, because it was much faster. Taking the hint, I knew he was hungry, and that is what we did. He helped by adding and stirring the ingredients as they needed to be added into the recipe, while I did all the prep work. Needless to say it turned out amazingly tasty and full of flavor. Try it next time when you have left over, pork, chicken or beef. The thick rich gravy combined with the spices added lots of depth in flavor.

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 8 or more depending on portion size

Ingredients

4 pounds cooked roast beef sliced into strips, cubed or chunked)
1 pound frozen green beans
1 pound frozen mixed veggies
2 large onions, chopped
1 large bell pepper, chopped (reserve about 1/3 cup)
1 bunch green onions, chopped (reserve about 1/3 cup for garnish)
1/2 cup shredded cheddar cheese (optional)
2 packages brown gravy mix (plus gravy left from cooked roast)
2 cans 6 oz. tomato paste
8 ounces canned sliced mushrooms (drained)
1 can diced tomatoes (14 1/2 oz juice and all)
6 cloves garlic, minced
2 cups beef broth (or plain water)
1 teaspoon each, salt, coarse black pepper, cumin, granulated onion & garlic powder, or to taste
4 cups minute rice, (cooked according to package directions)
2 tablespoons canola or olive oil plus 1 tbs butter(optional) if desired

How To Make stove top roast beef dinner remix

Step 1

You will need a large pot or 16 inch skillet like the one I used. Heat the oil and optional Butter in skillet over medium high heat.

Step 2

Add the frozen vegetables and chopped onion, and stir about 5-7 minutes.
Step 3

Cube or cut beef into strips, cubes or chunks, then add to skillet.
Step 4

Add drained sliced mushrooms, & minced garlic, and stir to blend.
Step 5

Add chopped green onions and peppers, reserving 1/3 cup of each to garnish top for extra crunch. Add the tomato paste and stir to mix together.
Step 6

Add the brown gravy packets and spices as desired, stir to blend together.
Step 7

Pour in the beef broth, & continue to cook over medium low heat, till mixture begins to thicken and vegetables are tender.
Step 8

Cook Minute Rice according to package directions on box.
Step 9

Spoon Rice onto a large serving platter. Top with large spoons of the meat & vegetable mixture.
Step 10

Then garnish top with reserved chopped green onions and green bell peppers and shredded cheddar cheese if desired. Serve while still hot. Enjoy.
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