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Roast Beef Dinners
in Minutes
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.
Did You Know?
Named for the Renaissance artist Vittore Carpaccio, best known
for his use of red in his paintings, the dish carpaccio was
invented in 1961 at Harry's Bar in Venice, Italy. Thinly sliced
raw beef was served on a bed of greens with a cold vinaigrette
made of olive oil, lemon juice and Parmesan cheese.
Carpaccio
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
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 4
Effortless Beef Stroganoff
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
Cook carrots and onions over low heat in beef broth until tender,
about 15 minutes. Drain, reserving broth. 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. 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 4
Quick Roast Beef, Mashed Potatoes and Gravy
In addition to Londonport, Boar's Head offers several other roast
beefs too, such as Seasoned, Cajun, Italian and Pepper. For a
hearty, home-cooked tasting meal, have Filet of Seasoned Roast
Beef sliced thick at the supermarket deli counter and serve with
10-Minute Mashed Potatoes and Easy Gravy. Add a green vegetable
and dinner's done.
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
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. Serves 4
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
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 4
The Dish on French Dip
The French Dip sandwich received its name in 1918 when Philippe
Mathieu, a Frenchman working in a Los Angeles deli, accidentally
dropped a sliced French roll into the drippings of a roasting
pan. The customer enjoyed the sandwich so much that he returned
the next day with friends to order the sandwich "dipped" in pan
meat juices. The "French Dip" was born. Today it's possible to
create your own version at home.
Instant French Dip Sandwich
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
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 4
Boar's Head products are available at select supermarkets and at
fine delicatessens. For more product information, visit
www.boarshead.com.
SOURCE: Boar's Head Cold Cuts
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