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Roast Beef Dinners in Minutes

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Carpaccio
Effortless Beef Stroganoff
Quick Roast Beef, Mashed Potatoes and Gravy
Instant French Dip Sandwich

(Family Features) - Want to impress your dinner guests without all the stress? A simple trip to the deli service counter of your local supermarket or delicatessen will help you produce marvelous meals in minutes. While roasts can require hours of kitchen time under the watchful eye of a skilled cook, sliced deli meats are a quick and tasty dinner solution.

Buy meats sliced to your liking and smother with gravy, or cube thick slices to toss into piping hot noodles. Thinly sliced beef, ham, turkey or chicken will pile high to make a satisfying hot sandwich. Boar's Head, makers of premium quality deli meats, cheeses and condiments, has done all the work for you. In fact, the recent introduction of Boar's Head Londonport is a perfect example. This seasoned roast beef is enhanced with the chef-inspired flavor of port wine, herbs, spices and just a hint of honey, and has such a distinctive taste that with a little dressing up, your guests will remember your meal long after it's finished.

Carpaccio

Ingredients
  • 20 slices Boar's Head Londonport roast beef, sliced thin
  • 2 cups arugula
  • 1/2 cup shaved Boar's Head Parmesan cheese
  • 6 tablespoons good quality olive oil
  • 4 tablespoons lemon juice
  • 2 teaspoons capers
  • Salt and pepper to taste

Preparation
    1. Arrange arugula on 4 plates. Layer each with slices of roast beef. Sprinkle with equal amounts of Parmesan. Add capers. Drizzle with olive oil and lemon juice.

Serves
Serves 4

Effortless Beef Stroganoff

Ingredients
  • 1 1/2 cans (14 1/2 ounces each) beef broth
  • 6 mini carrots
  • 1/2 cup boiling onions, peeled
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 shallot, minced or 3 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper, to taste
  • 1/4 cup good red wine or brandy (optional)
  • 1/2 pound 1/4-inch sliced Boar's Head Londonport roast beef, julienned
  • 2 tablespoons sour cream (may be low fat)
  • 8 ounces egg noodles, cooked to taste

Preparation
    1. Cook carrots and onions over low heat in beef broth until tender, about 15 minutes. Drain, reserving broth.
    2. In 8- to-10-inch sauté pan, melt butter over low heat, then whisk in flour and shallots. Cook until shallots soften, about 4 minutes.
    3. Add Dijon mustard and pepper, and whisk until blended. Add beef broth, stirring over low heat until slightly thickened, about 3 minutes. Add wine or brandy and simmer over low heat to reduce mixture, about 3 minutes. Remove from heat and stir in sour cream. Add beef, carrots and onions and toss. Serve over egg noodles.

Serves
Serves 4

Quick Roast Beef, Mashed Potatoes and Gravy

Ingredients
10-Minute Mashed Potatoes
  • 8 medium red potatoes
  • 1/2 cup (1 stick) butter
  • 2 tablespoons low-fat sour cream
  • 1 tablespoon Boar's Head Pub Style Horseradish Sauce
  • Salt and pepper to taste
Easy Gravy
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 minced shallot or 3 tablespoons minced shallot
  • 1 (14 1/2-ounce) can beef broth
  • 1 tablespoon ketchup
  • 1 tablespoon lemon juice (optional)
  • 1/2 teaspoon pepper

Preparation
    1. 10-Minute Mashed Potatoes - Quarter and simmer potatoes until tender, about 10 minutes. Drain and return to cooking pot. Mash with potato masher or large fork. Add butter, sour cream and horseradish sauce a bit at a time, and continue to mash until desired consistency reached. Add salt and pepper to taste.
    2. Easy Gravy - Melt butter, add flour and whisk 1 minute over medium heat, Add shallots and continue to whisk 1 minute longer. Whisk in broth until smooth, then add ketchup, lemon juice and pepper. Simmer, stirring occasionally, until gravy coats back of a spoon, about 5 minutes.

Serves
Serves 4

Instant French Dip Sandwich

Ingredients
  • 4 crusty French rolls cut in half
  • 1 tablespoon garlic butter, melted
  • 1 pound thinly sliced Boar's Head Londonport roast beef
  • 1 (14 1/2-ounce) can low-sodium beef broth

Preparation
    1. Slice rolls in half, brush with garlic butter and toast under broiler. Layer roast beef on half of each roll. Cover with remaining halves. Heat beef broth in small saucepan, then pour into 4 dipping bowls. Serve broth alongside sandwiches and dunk before each bite. Enjoy with cole slaw bought at the deli counter or made fresh at home.

Serves
Serves 4

SOURCE: Boar's Head



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