Last night’s dinner
I threw everything in the pot as usual and everything browned by itself nicely (why not skip a couple of steps if you can?). The final hour I put some yellow beans on the top and let them steam. They were ready to be devoured by the time we were ready to eat something warm on this hot day.
The meat was falling off the bone and the chili spice went throughout the dish. This is another recipe to use when I get back to work this fall.
I have leftover potroast to finish-up and there is no way theat I am going to aloow it to be wasted. I did a bit of my usual internet trolling and found this…
1 cup cooked beef
1/2 cup cooked diced potato
1/2 cup cooked diced carrot
1 cooked diced onion
1/2 cup water
1 1/2 cups leftover beef gravy, divided
4 teaspoons Worcestershire sauce, divided
1 1/2 teaspoons onion powder
3/4 teaspoon garlic powder
2 tablespoons margarine
1 cup milk
1 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:Prep Time: 30 mins
Total Time: 1 hr
1 Combine meat, vegetables, water, 1/4 C gravy, 1 T worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder, and set aside.
2 Put margarine in a deep-dish 10 inch pie plate and place in a cold oven.
3 Turn heat to 425 degrees.
4 Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds.
5 Remove pie plate from the oven and pour the batter in the plate.
6 Spoon meat and vegetable mixture into the center of the pie plate.
7 Place in oven for 30 minutes, being careful not to open oven door during that time.
8 While casserole is baking, heat remaining 1 C gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
9 Serve casserole topped with gravy.