I love to make this recipe whenever I have a sizeable portion of a very large chuck or sirloin roast leftover. It’s very tasty, rich and a great way to tenderize that meat even further. Whenever I make a beef roast, I always save any leftover gravy or roast meat broth/drippings, no matter how little that may be. I invariably find many uses like this recipe for using it up. I freeze it in ½-cup and 1-cup blocks and once frozen, pop them into a gallon zip-loc bags for soups, casseroles and recipes like this that just need a little broth or gravy. I can then thin the gravy to use as beef broth.🙂
This delicious dish can be enjoyed by all phases of Atkins provided those still on Induction omit the red wine. This is suitable for Keto diets, Primal and Paleo as well.
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1½ c. rich beef gravy or roast drippings (or beef broth + ¼ tsp. xanthan gum (to thicken)
2 4-oz cans mushrooms, drained (liquid reserved)
2 T. tomato paste
¼ tsp. black pepper
1/8 tsp. sea salt
1½ lb. leftover cooked beef roast, sliced
¼ c. dry red wine (I used zinfandel, but any dry red will work) [omit for Induction]
VARIATION: Add 1/2 c. chopped parsley (I was out, or I would have used it here)
DIRECTIONS: In a large skillet over medium heat, add the beef gravy or beef stock. If using beef broth instead of gravy, whisk in xanthan gum to blend. Add the tomato paste and whisk again to blend well. Add salt and pepper and stir. If using, add parsley and red wine. Allow to simmer covered on LOW heat for 15 minutes. Remove lid and simmer 5 minutes longer. If gravy is too thick, add a bit of the mushroom liquid back to the pan; if too thin, add more xanthan gum (or your preferred thickener) in very light dustings on the surface, stirring in and allowing each addition to develop and thicken before adding more. You do NOT want to overdo xanthan gum lest the sauce get slippery in texture. Serve at once with you favorite green vegetable or side dish.
NUTRITIONAL INFO: Makes 4 servings, each contains:
255 calories, 6.9 g fat, 387 g carbs, 1.40 g fiber, 2.47 g NET CARBS, 40.3 g protein, 417 mg sodium