"Leftover beef sits in your fridge. You know you should do something with it - it's too good to waste. But what? Here's an idea: roast beef salad. Grind or finely chop the meat, mix it with mayo and pickle relish, and suddenly yesterday's German-style pot roast becomes something entirely new - a creamy, savory spread that can be tossed together with veggies to become a complete salad or used as a sandwich filler."
"Despite the spirit of this recipe being its simplicity, it doesn't have to taste ordinary. There are plenty of ways to turn it into a luxurious meal, like adding hard-boiled eggs for richness, a smattering of diced celery for a crunch, some onion to sharpen the flavor, or - for fans of heat - mustard or horseradish (you can also throw in your favorite variety of chile peppers or extra relish if you want)."
"The serving options are just as open-ended too. You can make beef salad sandwiches or even burritos, but there are many other routes. Toast rounds, saltines, or even lettuce leaves all work beautifully as roast beef salad vessels. Some people like to serve it on top of greens or grains as a protein layer, or even wrap it in lettuce. There's really no "right" way to serve it"
Leftover roast beef can be transformed by grinding or finely chopping and mixing with mayonnaise and pickle relish to create a creamy, savory salad or spread. The mixture serves as a sandwich filler, a tossed salad protein, or a spread for crackers and toast. The recipe welcomes additions like hard-boiled eggs, diced celery, onion, mustard, horseradish, or chiles to adjust richness, crunch, sharpness, and heat. The preparation is forgiving and relies on common pantry ingredients. Serving options include sandwiches, burritos, lettuce wraps, or as a protein layer over greens or grains, with no single correct presentation.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]