Used up a couple things in my pantry with some deli roast beef my MIL left after visiting this week.( The beef isn't super budget friendly, the sticker said 5 or 6 bucks and wasn't a lot, but the perfect amount for this dinner for two!) I've done similar things with the cheaper deli meats though, so this can definitely be done on tighter budgets.
Roast Beef: $5
Can of Beef and Vegetable: $1
Idahoan Mashed Potatoes: $1
2 tbls butter $0.22
2 tbls flour
1 tbls onion flakes
Pepper and garlic powder to taste
I mixed the can of soup with a can of water, strained the broth from the veggies/need/barley pieces
Made a dark roux with two tablespoons each of butter and flour, added the broth reserved from the soup and stirred till thickened.
Added about a tablespoon of onion flakes, a generous garlic powder and black pepper, then added in chopped deli roast beef and the stuff from the soup. Heated it back up till it just bubbled and served with prepared instant mashed potatos.
Probably took 15 minutes from start to finish and hit the spot 😁
by LimitlesslyLiminal
7 Comments
4–6 oz deli roast beef, chopped (about $5; can substitute cheaper deli meats)
1 can beef & vegetable soup ($1)
1 can water (use soup can for measuring)
2 tbsp butter
2 tbsp all-purpose flour
1 tbsp dried onion flakes
Garlic powder, to taste
Black pepper, to taste
1 packet Idahoan instant mashed potatoes ($1), prepared according to package directions
Instructions
1. Separate the broth:
Pour the can of beef & vegetable soup into a bowl.
Add 1 can of water and stir.
Strain, reserving the broth in one bowl and the vegetables/meat/barley in another.
2. Make the roux:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook until the mixture turns a rich, dark brown.
3. Make the gravy:
Slowly whisk in the reserved broth.
Stir until thickened to a gravy consistency.
4. Season & combine:
Add the onion flakes, garlic powder, and black pepper to taste.
Stir in the chopped roast beef and the reserved vegetables from the soup.
Heat until the mixture just begins to bubble.
5. Serve:
Spoon the beef and gravy mixture over freshly prepared instant mashed potatoes.
Looks good!
I legit may try this!
Great idea! I would just say for 5 bucks you could get a lot more beef then 4oz of deli meat. Lots of places will put chuck roast on sale, perfect for this.
Looks great! Thx for sharing the recipe:)
I endorse this message, but if you have the time, I would try roast potatoes, especially if you have an air fryer. I quite often do a similar thing and it really adds something. Typically I parboil some potatoes for 10 mins in salted water with a bit of bicarb/baking soda, drain and steam dry, shake with oil/fat, air fry for 35 minutes, turning a few times.
Also instant gravy is not always awful. Some veg is also good, Either frozen or fresh. You do that whilst the potatoes roast.
But good effort, and a good way of using up leftovers.
That’s a great comfort food meal for a chilly autumn evening. I’m definitely going to try it (saved the post). I think the beef/canned-soup part of the recipe (roux, gravy, etc.) would be a good filling for a pot-pie. I’ve always made chicken pot-pies, but I think I might try a beef pot-pie!