Yorkshire Strata (For Leftover Pot Roast) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I never know what to do with leftovers after I fix a pot roast with gravy, onion, potatoes and carrots until I found this recipe. I wouldn't really call it a strata because it doesn't have bread cubes in it. Rather, it has a yorkshire pudding baked around everything else. The recipe came from a book called Marnie's Kitchen Shortcuts by Marnie Swedberg. The recipe calls for specific amounts, although I tend to throw in whatever amount of leftovers I have. Ingredients:
1 cup cooked beef |
1/2 cup cooked diced potato |
1/2 cup cooked diced carrot |
1 cooked diced onion |
1/2 cup water |
1 1/2 cups leftover beef gravy, divided |
4 teaspoons worcestershire sauce, divided |
1 1/2 teaspoons onion powder |
3/4 teaspoon garlic powder |
2 tablespoons margarine |
1 cup milk |
2 eggs |
1 cup flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine meat, vegetables, water, 1/4 C gravy, 1 T worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder, and set aside.
2. Put margarine in a deep-dish 10 inch pie plate and place in a cold oven.
3. Turn heat to 425 degrees.
4. Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds.
5. Remove pie plate from the oven and pour the batter in the plate.
6. Spoon meat and vegetable mixture into the center of the pie plate.
7. Place in oven for 30 minutes, being careful not to open oven door during that time.
8. While casserole is baking, heat remaining 1 C gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
9. Serve casserole topped with gravy.
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