Second Time Around Beef Salad Recipes

VARIATION ON BEEF STEW, FOR SECOND TIME AROUND

Steps:

• In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, 1/4 cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender.
• Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish. Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles.

SECOND TIME AROUND CORNED BEEF HASH

Steps:

• Heat oil in a large skillet. When hot add onions and saute them for about 10 minutes or until golden. Stir in peppers and cook for about 5 minutes or until tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate and press the mixture down in the skillet. Let this cook, over medium heat for 5 minutes. Season to taste with salt and pepper. Add Worcestershire and Tabasco and stir to thoroughly incorporate. Press mixture down flat in skillet and cook for another 10 minutes to develop a crust. Place a plate, upside down on top of hash. Holding the plate in place with one hand, protected by a pot holder, flip the skillet over to release the hash from the skillet onto the plate. If some of it sticks to the skillet, don't be too concerned; just scrape it free. Add a bit more fat to the pan if necessary and slide the hash back into the skillet with the crust side up. Moisten with tomato juice or broth and press hash own in skillet again. Cook for another 10 minutes to develop a crust on the other side. Cut into pie shaped wedges and top with chili sauce. Serve with a green salad on the side.

"SECOND TIME AROUND" COUSCOUS SALAD

Steps:

• In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
• In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper.
• Stir the blue cheese mixture into the couscous and plate.