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stove top roast beef dinner remix

(4 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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.

(4 ratings)
yield 8 or more depending on portion size
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For stove top roast beef dinner remix

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

How To Make stove top roast beef dinner remix

  • 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.
  • 2
    Add the frozen vegetables and chopped onion, and stir about 5-7 minutes.
  • 3
    Cube or cut beef into strips, cubes or chunks, then add to skillet.
  • 4
    Add drained sliced mushrooms, & minced garlic, and stir to blend.
  • 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.
  • 6
    Add the brown gravy packets and spices as desired, stir to blend together.
  • 7
    Pour in the beef broth, & continue to cook over medium low heat, till mixture begins to thicken and vegetables are tender.
  • 8
    Cook Minute Rice according to package directions on box.
  • 9
    Spoon Rice onto a large serving platter. Top with large spoons of the meat & vegetable mixture.
  • 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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