You’ve heard of spring cleaning? It would seem I get hit with ‘spring cleaning’ at every season. Granted, I’m not a super anal person about cleaning/organizing. I am becoming increasingly more-so the longer I’m married to Ryan, but for me, anything beyond the daily/weekly maintenance is considered “deep cleaning”. It probably has something to do with having to go through the kids clothes every season. It struck me as odd the other day how I no longer pack away seasonal clothes for myself. I wear more or less the same stuff all year long, minus sweaters & tank tops (though the latter are often layered in winter). Anyhow, those pesky kids & their growing. I have been feeling that seasonal organizational pull again lately. I have been plotting to spend a day
throwing out organizing the kids toys again. Toys, especially cheap cluttery unused ones seem to procreate in their bins. …and don’t get me started on the mounds of drawings I have started hoarding.
Anyhow, so far the only ‘deep cleaning’ I’ve accomplished lately was organizing the toppling piles of food in our deep freezer. I had a list written in dry erase marker directly on the freezer last spring. It was a great way to keep track of what was in there and update easily. However, I discovered it does NOT wipe off very well. Sigh. Live & Learn. At least I didn’t do it to the one in the kitchen! During this weekend’s freezer revamp, I discovered 4 2cup containers of leftover pot roast I had no idea was in there! However, the only things I know how to do with it are BBQ sandwiches and burritos/enchiladas/quesadillas. That’s all well & good, but 4 containers! I wanted something new. I spent far too much time googling the subject of leftover pot roast and found a very simple casserole recipe that looked as though it might be accepted by the family. I cooked it up, changing it here & there of course, and viola….yummy comfort foodie type leftovers dish! Granted Grace refused to eat it (she’s picky about that sort of thing and italian food. Even pizza when she’s not seated in front of the tv while eating it. Go figure). I thought it was a hit with Asher as he gobbled it up with zero complaints or faces. However, it was apparently more my threatening death before dinner began than the deliciousness of the food. I served it for lunch today. He complained. I expressed frustration that he seemed to like it the other night. “I just ate it because you told me to.” I can’t win. But they don’t count. Ryan? I don’t remember much being said about it that night, but he took leftovers in for work the next day for lunch. Anything ‘lunch-worthy’ for him = massive success in my book.
Ok, I’ll stop my babbling. I found the recipe Here on cooks.com. Here’s my version:
LEFTOVER ROAST BEEF CASSEROLE
2 c. Leftover Roast (will work w/any animal I think)
1 onion, sliced & chopped thin (saute)
2 celery stalks sliced thin (saute)
1 carrot sliced thin (saute)
1 +/- cups mushroom cream sauce (cream of mushroom soup is the original recipe)
1/3 c. heavy whipping cream
Milk as needed
3 c. potatoes, sliced (i sliced in my food processor, so they were very thin)
3/4 c. shredded cheddar cheese
Saute the vegetables. Mix meat, veggies, mushroom sauce, cream, potatoes in a large bowl. Add milk until it seems moist enough (sorry! i have no idea how much i added. I did not make it at all soupy, but…wet.). Pour into casserole dish. Sprinkle cheese over the top. Bake uncovered at 350 degrees for 1 1/2 to 2 hours.
Cream Sauce Recipe (this is altered a small bit from what i ‘usually do’ since it’s for beef & using what I have on hand & what i thought would taste good in this dish:
3 TBS Beef Tallow (or butter or coconut oil)
1lb sliced mushrooms
3TBS flour of your choice (I used millet. I have not found an SCD way to thicken a sauce. sigh)
1.5 cups beef broth
1.5 cups heavy cream (or more broth if you want casein-free)
1. melt fat in a sauce pan
2. add mushrooms, salt, pepper, paprika, chili powder; cook until mushrooms release moisture & liquid evaporates, approx. 6-10min. (actually I think it was closer to 15min but who’s paying attention?)
3. add flour (and garlic), cook for one minute, stirring constantly…remember jenn who is jealous of your garlic.
4. 1/2 cup at a time, stir in beef stock & bring to a simmer, stirring constantly.
5. add cream/additional stock and reduce heat to medium. Simmer until sauce is thickened and reduced (says reduce to 3.5 cups but i have no idea how you’d know it’s reduced to 3.5 cups..), about 12min.