Suggestions Please

stark said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

How about a small pot of beef stew? I'm sure I don't need to tell you how
to make beef stew 🙂

Jill

"stark" <[email hidden]> wrote in message
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Quoted message said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Italian stir fry.

Cut it into thin slices, Brown a couple of cloves of garlic in a little
olive oil in a wok. Add meat if uncooked and brown (if meat is already
cooked, being a leftover, wait until you add other ingredients after the
zukes to add the meat), remove from pan. In same pan, add 1-2 small
zucchini (either sliced or shredded) and cook until limp. Return beef to
pan, add one cup of italian dressing, a pint of grape tomatoes sliced in
half and mix all until thoroughly combined. Heat until tomatoes are just
warm. Serve over pasta and top with parmesan cheese.

jmcquown said:

stark said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

How about a small pot of beef stew? I'm sure I don't need to tell you how
to make beef stew 🙂

Jill

Sounds good to me. Thanks.

"stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Chili

Janet said:

"stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Chili

Or shredded beef tacos, chimichangas, something like that! No grits
involved 🙂

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Janet said:

"stark" <[email hidden]> wrote in message
news:[email hidden]
...

Quoted message said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Chili

Or shredded beef tacos, chimichangas, something like that! No grits
involved 🙂

That Italian beef crockpot dish from Damsel comes to my mind.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

"jmcquown" <[email hidden]> wrote in
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Quoted message said:

Janet said:

"stark" <[email hidden]> wrote in message
news:[email hidden]
...
> I've got a small top round roast leftover, about three-quarters of
> a brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the
> original for grillades, but I'm gritsed-out. What would you do
> with it?

Chili

Or shredded beef tacos, chimichangas, something like that! No grits
involved 🙂

That Italian beef crockpot dish from Damsel comes to my mind.

It does, Alan. But I gather this beef roast has already been cooked. Stark
is looking for uses for the leftovers? Stark will correct me if I'm wrong.
And my original suggestion for using said leftovers for stew would mean
adding the already cooked beef towards the end of cooking. I didn't specify
that. I should have.

Jill

stark said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Hot roast beef sandwiches with brown gravy! SOS. Chicago Beef stew.
French Dip with raw horseradish on a soft French roll.

stark <[email hidden]> wrote in
news:[email hidden]
s.com:

Quoted message said:

I've got a small top round roast leftover, about
three-quarters of a brick, size-wise. Maybe 1 to 1 1/2 lbs.
Used most of the original for grillades, but I'm gritsed-out.
What would you do with it?

BBQ beef for sandwiches.

jmcquown said:

hahabogus said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Janet wrote:
> "stark" <[email hidden]> wrote in message
>news:[email hidden]
> ...
>> I've got a small top round roast leftover, about three-quarters of
>> a brick, size-wise. �Maybe 1 to 1 1/2 lbs. �Used mostof the
>> original for grillades, but I'm gritsed-out. What would you do
>> with it?

Quoted message said:

Quoted message said:

> Chili

Quoted message said:

Quoted message said:

Or shredded beef tacos, chimichangas, something like that! �No grits
involved 🙂

Quoted message said:

That Italian beef crockpot dish from Damsel comes to my mind.

It does, Alan. �But I gather this beef roast has already been cooked. �Stark
is looking for uses for the leftovers? �Stark will correct me if I'm wrong.
And my original suggestion for using said leftovers for stew would mean
adding the already cooked beef towards the end of cooking. �I didn't specify
that. �I should have.

Using roast beef for stew/braise is the pits... may as well toss it in
the trash rather than bother.

Instead slice it thin for sammiches... that's what I did today with a
similar sized piece of top round that was last night's london broil...
was just as good today on rye with mayo and lettuce

Julienne it for salad.

Fry up some spuds and onyuns... hash... w/eggs.

The Ranger said:

stark said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Hot roast beef sandwiches with brown gravy! SOS.

You had me right up until the SOS part. SOS is creamed chipped beef in a
white gravy served over toast. It's not roast beef. And it's *not* ground
hamburger! (Let the SOS debates begin yet again!)

Jill <--who buys the Stouffer's version of SOS from time to time

Virginia Tadrzynski said:

"stark" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Italian stir fry.

Cut it into thin slices, Brown a couple of cloves of garlic in a little
olive oil in a wok.

Sorry if I was unclear; the battery on my dingleberry must be low. The
remainder of my roast is uncooked,but all suggestions were
appreciated. I'm always hungrier than capable.

stark said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

Mmmmm grillades. Mmmm.

How about cubing it for any manner of stewing applications from chili
to bouguinonne to rogan josh?
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

"stark" wrote

Quoted message said:

I've got a small top round roast leftover, about three-quarters of a
brick, size-wise. Maybe 1 to 1 1/2 lbs. Used most of the original
for grillades, but I'm gritsed-out. What would you do with it?

I gather this hasnt been cooked yet right?

What I sometimes do is make a *small* crockpot item with meats like that,
cut to cubes but that particular cut isnt optimal for the crockpot.

I think I would slice it thinnish (easier when still partly frozen) then use
it in 1/2 to 3/4 lb amounts in a stirfry or pancit. Some would get the fast
heat cooking with a little korean style hot sauce and russian dressing and
be served as aside dish to a main dish that was mostly vegetables.

"Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Italian stir fry.

Cut it into thin slices, Brown a couple of cloves of garlic in a little
olive oil in a wok. Add meat if uncooked and brown (if meat is already
cooked, being a leftover, wait until you add other ingredients after the
zukes to add the meat), remove from pan. In same pan, add 1-2 small
zucchini (either sliced or shredded) and cook until limp. Return beef to
pan, add one cup of italian dressing, a pint of grape tomatoes sliced in
half and mix all until thoroughly combined. Heat until tomatoes are just
warm. Serve over pasta and top with parmesan cheese.

thanks virginia, that sounds really good!

"readandpostrosie" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Virginia Tadrzynski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Italian stir fry.

Cut it into thin slices, Brown a couple of cloves of garlic in a
little olive oil in a wok. Add meat if uncooked and brown (if meat is
already cooked, being a leftover, wait until you add other
ingredients after the zukes to add the meat), remove from pan. In
same pan, add 1-2 small zucchini (either sliced or shredded) and cook
until limp. Return beef to pan, add one cup of italian dressing, a
pint of grape tomatoes sliced in half and mix all until thoroughly
combined. Heat until tomatoes are just warm. Serve over pasta and
top with parmesan cheese.

thanks virginia, that sounds really good!

I prefer to not cut the grape tomatoes...Warm grape tomatoes bursting in
your mouth is a glourious thing.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

I prefer to not cut the grape tomatoes...Warm grape tomatoes bursting in
your mouth is a glourious thing.

What's the difference between a grape tomato and a cherry tomato?

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remove the smiley face first

sf said:

hahabogus said:

I prefer to not cut the grape tomatoes...Warm grape tomatoes bursting in
your mouth is a glourious thing.

What's the difference between a grape tomato and a cherry tomato?

From what I remember, it is a different variety.
I have had both, and the grape tomato tastes different to me. It is
sweeter,with a more pronounced tomato flavor than the cherry tomato.
That could just be me, though. 😉

From Wikipedia:
http://en.wikipedia.org/wiki/Grape_tomato

Christine

Christine Dabney said:

From what I remember, it is a different variety.
I have had both, and the grape tomato tastes different to me. It is
sweeter,with a more pronounced tomato flavor than the cherry tomato.
That could just be me, though. 😉 [snip]

Correct, grape tomato is a different variety. Smaller -- grape size,
rather than cherry size -- and more flavorful. The vines are very
hardy; I have one in the backyard that is two years old and still
producing fruit ! -aem