I dedicated this dish to Doug- all his favorites in one meal: Beef/Meat, Mushrooms, and Rice. I made my Crockpot Shredded Roast Beef Au Jus this last week, and this is a great way to remake the left-overs. I love disguising, even improving them in some new dish. I created this sauce, and was pretty proud of coming up with a tasty flavor!
Shredded Beef in Creamy Mushroom Sauce
1 cup shredded roast beef (you could use deli roast beef and thinly slice it)
2 cups half and half
1 pkg. sliced mushrooms
2 tsp. garlic minced
1 tsp ginger
1 tsp Dijon Mustard
1 cup beef broth (I used left over Au Jus from Roast Beef)
1 cup ricotta cheese
Salt and pepper to taste
1 tsp lime juice
Cooked rice
Saute mushrooms and garlic in a little olive oil on medium heat. Add beef and the rest of the ingredients, stirring them in until they are fully incorporated. Heat through and serve over cooked rice.
Shredded Beef in Creamy Mushroom Sauce
1 cup shredded roast beef (you could use deli roast beef and thinly slice it)
2 cups half and half
1 pkg. sliced mushrooms
2 tsp. garlic minced
1 tsp ginger
1 tsp Dijon Mustard
1 cup beef broth (I used left over Au Jus from Roast Beef)
1 cup ricotta cheese
Salt and pepper to taste
1 tsp lime juice
Cooked rice
Saute mushrooms and garlic in a little olive oil on medium heat. Add beef and the rest of the ingredients, stirring them in until they are fully incorporated. Heat through and serve over cooked rice.
1 comment:
Lydia, you are amazing! what beautiful recipes. Sorry that I am logged in as you-- I'm really your mom. Love you!
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