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Left-Over Roast Beef with Salsa Verde and Mozarella "gravy" YUM!
This is really tasty! And the "heat" of the dish will depend on if you use mild or medium salsa verde. I like medium.
This dish is great with eggs for breakfast. Makes a plain old egg taste better to me! Its also great with a vegetable for any other meal!
Left over previously cooked Roast Beef - about 1 pound. Worchestershire sauce. One 7 ounce can of salsa verde (green), 1 to 1 1/2 cups shredded part-skim mozarella cheese.
How To Prepare:
Left-over roast, cold from the refrigerator, cut into bite-sized pieces. Was about a pound of meat and put it In a sautee or frying pan with the little bit of broth that remained from originally cooking the meat. (I used very little water, so there were only a few tablespoons). Heated the meat in the pan and added Worchestershire sauce to taste, about 10 to 20 shakes. Then added one 7 ounce can of salsa verde - has zero carbs! Heat a few minutes - then add the shredded mozarella cheese. Stir until cheese is melted.
Number of Servings:
Depends on how much roast you have left.
Carbs per serving - include all nutritional information if known:
Zero to 2 carbs per serving, depending on the salsa verde and cheese you use.