Serves: 3
Total Calories: 243
In a large saucepan, cover and cook carrots in boiling water for 5 minutes. Add potatoes and onion cover and cook until tender, about 20 minutes. Add meat and heat through season with salt and pepper. Drain liquid for gravy. Keep vegetable-meat mixture hot. Meanwhile heat leftover gravy, thinning slightly as necessary. (Or use brown gravy mix to stretch amount of gravy on hand. Prepare according to package instructions, using reserved vegetable liquid as thinner.) Serve gravy over hash or blend into mixture.
This Leftover Beef Hash With Gravy recipe is from the Budget Cookbook. Download this Cookbook today.
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