Ingredients
- 1/4 cup olive oil
- 1 cup large spanish onion, peeled and diced
- 1/3 pound crimini mushrooms, sliced
- 2 cup diced, roasted potatoes
- 2 tablespoon butter
- 4 cup cooked roast beef, cut into 1/2 inch cubes
- 1/2 can roasted green chilies
- 1/2 cup plummed tomatoes, diced
- 1/4 cup white vermouth
- 1/2 cup sour cream
- 2 tablespoon chopped cilantro
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preparation
Baking Directions:
It's the perfect recipe for those with extra roast beef.
Heat the olive oil in a large casserole, add the onion and cook to a light golden color, which takes about eight minutes.
Add the sliced mushrooms and cook together for four minutes.
Add the roasted potatoes to the onion mushroom mix and cook for four or five minutes, or until the potatoes begin to brown.
Season with salt and pepper and remove using a slotted spoon.
Add the butter and cubed beef to the hot pan, brown the beef over high heat, the beef should brown in approximately seven or eight minutes.
Add the green chilies, tomato dice and cilantro.
Return the cooked onion-potato-mushroom mix back to the pan and stir to combine.
Add the vermouth and sour cream and allow to reduce.
Season the beef with salt and pepper and serve.
