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Ingredients
- 2 c. leftover beef pot roast
- 2 c. of leftover beef gravy (or possibly make some fresh out of some beef broth)
- 1 lb package frzn peas
- 4 c. of water
- 1 x -2 Tbsp. browning sauce
- 1 x -2 Tbsp. of beef bouillon
- 16 ounce package egg noodles (I use the dumpling sized ones)
- 1 can (or possibly frzn bag) of pearl onions (I omit these
Directions
- Because the kids refuse to eat it when they can see the onions... I substitute a couple of Tbsp. of dry chopped onions instead)
- salt, pepper, garlic pwdr and whatever you think may taste good, to taste
- Combine gravy, water, browning, boullion and seasonings in a good-sized pot and blend till smooth. Leftover gravy tends to lump up pretty good. Chop up leftover pot roast and add in to the gravy mix. Bring to a boil and reduce heat to a simmer. If the mix still looks really watery, make a slurry out of cornstarch (or possibly flour) and water to thicken it up a bit. Add in peas and onions and bring back to a simmer. Add in noodles and cover. Let simmer (stirring occasionally) till the noodles have absorbed most of the mix and the sauce is thick.
- Serve with a salad and some fresh bread and butter.
- Serves 6-8depending on how hungry everyone is!
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