• 1/3 cup chopped onion
• 2 tablespoons margarine or butter
• 2 cups chopped cooked potatoes,or hash brown potatoes thawed
• 1 1/2 cups left-over roast beef cut up and cubed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons milk

Brown Sauce

• 1 1/2 tablespoon butter
• 1 1/2 tablespoon flour
• 2 cups beef stock

Method

Melt butter in sauce pan.  Stir in the flour and cook, stirring, on low heat until brown.  Slowly add the beef stock, stirring to blend.  Bring to a boil for 5 minutes, then reduce to simmer for 5 minutes.  

In skillet, melt butter and cook chopped onion until tender.  Stir in the left-over potatoes and roast beef, and cook for 8-10 minutes until heated through.  Add the brown sauce, mixing gently to blend and heat through till warm. 

Serves: 4

Contributor: Roger Manley

 

top of page