Yesterday’s post was all about using up any roast beef from Valentine’s day.
And today’s post is also about using up that leftover roast beef, using it to
make dishes that come from other countries, or International dishes.

The first dish comes to us from Sweden and it’s a beef stroganoff
using leftover roast beef.
The recipe for Mushroom & Beef Stroganoff!
Ingredients:
1 package of fettuccine, dry (8 oz.)
1 package of mushrooms, white button (sliced)
1/2 cup of chopped onions
3 Tbs. of butter
1 tsp. of Dijon mustard
1 tsp. of tomato paste
2 Tbs. of flour
1 1/2 cups of low-sodium beef broth
1/2 cup of Greek yogurt (plain)
2 cups of roast beef (sliced)
To make:
Boil the fettuccine according to directions on the package.
Meanwhile, in skillet over medium heat, cook onions and mushrooms
in butter until softened. Stir in Dijon mustard, tomato paste and flour.
Cook 1 min., whisking often. Pour in beef broth. Let simmer 5 mins.
or until sauce has thickened.

The second International recipe comes from Ireland. No need to visit
the Emerald Isle for this stew, just copy this recipe and make it at home.
The recipe for Rosemary & Thyme Kissed Beef Stew!
Important tip: You can use a little cornstarch or flour to thicken it
up and make a gravy or you can simmer the stew for up to 2 hrs. for
more depth.
Ingredients:
1 onion, diced
4 carrots, diced
4 stalks of celery, diced
2 Tbs. of olive oil
2 Tbs. of cornstarch
1 qt. of low-sodium beef stock
1 can of diced tomatoes, (28 oz. can)
1 tsp. of dried rosemary and thyme
2 cups of roast beef, cut into chunks (or cubes)
To make:
In a large pot over medium-high heat, saute onions, carrots, celery
in olive oil for 5 mins. or until the veggies start to soften.
Add the cornstarch, stir for 2 mins. or until thickened.
Add beef stock, diced stock, diced tomatoes with their juices, the herbs
and the beef to the pot. Season with a little salt and pepper.
Bring mixture to a boil; cover and let simmer for 15 mins. or until
ready to eat. Ladle the stew into bowls and finish it up with a
Tbs. of sour cream and a sprig of thyme. Also serve with a salad
and crusty bread.

The last international recipe comes from Vietnam.
You can use this dish as a meal or appetizer.
The recipe for Hoisin- Scalloped Fried Pot Stickers!
Ingredients:
1/2 cup, plus 1 Tbs. of hoisin sauce, divided *
3 tsp. of toasted sesame oil, divided
1 Tbs. of low sodium soy sauce
1 tsp. of rice wine vinegar
1 cup of finely chopped roast beef
4 scallions, thinly sliced
1 package of wonton wrapper, (12 oz.)
2 tsp. of chili garlic sauce
2 Tbs. of vegetable oil
In a bowl, mix 1 Tbs. of hoisin sauce, 1 tsp. sesame oil,
soy sauce and vinegar. Stir in beef and scallions. Spoon 1 Tbs.
onto each wrapper. Brush wrapper edges with water, fold over
filling and press edges to seal. In a bowl, mix remaining hoisin
sauce, sesame oil and chili-garlic sauce; set aside.
In a pan over medium-high heat, heat oil. Add pot stickers; cook
about 2 mins. or until bottoms are golden brown. Reduce heat to low;
add 1/3 cup of water to pan and cover. Let pot stickers steam
5 mins. Serve with hoisin dipping sauce and scallions, if desired.
* Hoisin sauce- Look for this sauce in the international aisle of your
local grocery store or head to an Asian market in your area.

That’s it, 3 International recipes for leftover roast beef.
Sources:
* International Dishes, Magazine
* America’s Test Kitchen, PBS network
* The Food Network
========================================================
Please make sure to share this post (article) with family, friends,
coworkers and neighbors over Facebook, TikTok, Twitter, Pinterest,
Snapchat and Instagram.