Best 6 Leonas Hot Beefs Recipes

LEONA'S LEFSE

Steps:

• Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
• Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
• Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
• Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.

HOT ROAST BEEF SANDWICHES

Steps:

• In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.

SLOW-COOKER HOT BEEF SANDWICHES AU JUS

Steps:

• Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
• Cover; cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

PDQ HOT BEEF SANDWICHES

Steps:

• Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
• Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
• Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

LYNN'S BEST-EVER HOT BEEFS

Steps:

• Put all ingredients into a crock pot.
• Set to low, let cook all day, approximately 12 hours.
• Meat will easily separate with fork.
• Serve on hamburger buns, bread or as is.
• *Note - you can do several roasts at one time; just make sure to add 1 envelope of soup mix and 1 can of beer for each roast that's being cooked.

LEONA'S HOT BEEFS

Steps:

• When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
• Preheat oven to 250°.
• Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
• Dredge the roast in your favorite seaoned flour.
• Brown the roast on all sides.
• Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
• When roast is browned, pour off any fat,
• Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
• Cover & cook in 250° oven for 8 hours or until tender. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
• When done, carefully remove roast to a large plate or platter.
• Take a fork in each hand & tear apart the roast. Do this while the roast is still hot.
• In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
• Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired.
• Stir in the shredded roast.
• Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767.
• This also freezes very well -- IF there's any leftovers!