Leftover Beef Casserole For 4 Recipe
Ingredients
| Onions | 3 Medium, chopped | |
| Butter/Margarine | 6 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Cider vinegar | 1 Tablespoon | |
| 2 cups hot beef bouillon | ||
| Tomato Paste | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| 4 cups sliced cold cooked beef | ||
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute onions in 2 tablespoons butter until soft but not brown.
Stir in flour.
Moisten with vinegar.
Gradually stir in hot bouillon and tomato paste and cook over low heat until thick and smooth, stirring constantly.
Add salt, pepper, and parsley.
Pour half of sauce into buttered baking dish.
Top with beef slices and cover with remaining sauce.
Sprinkle with bread crumbs and dot with remaining butter.
Bake, uncovered, in preheated hot oven (425°F.) for 15 to 20 minutes, or until well heated.
Makes 4 servings.
Stir in flour.
Moisten with vinegar.
Gradually stir in hot bouillon and tomato paste and cook over low heat until thick and smooth, stirring constantly.
Add salt, pepper, and parsley.
Pour half of sauce into buttered baking dish.
Top with beef slices and cover with remaining sauce.
Sprinkle with bread crumbs and dot with remaining butter.
Bake, uncovered, in preheated hot oven (425°F.) for 15 to 20 minutes, or until well heated.
Makes 4 servings.
Chef
