The leftovers are usually delicious.
The recipes, though, can be tough to get right.
The recipe on my right is a leftovers recipe.
It’s a leftover steak recipe from the New York Times.
But it’s one that has been sitting in my fridge for a long time.
I’ve tried it before.
And this recipe is a lot easier than my favorite.
It takes only about 10 minutes to make and it’s actually quite tasty.
In fact, I’m surprised I haven’t posted this recipe yet.
And it’s a great way to use up leftover meat or vegetables.
I was wondering if you could share with me how to make leftovers without all the extra effort of making a recipe yourself.
I can’t imagine what you would do.
So I’ve made some of my own recipes from leftover meat.
And now I’d like to share how to get some leftovers leftovers.
Let’s start with some meat!
Ingredients: 8 ounces ground beef 1/2 cup vegetable broth 1 cup apple cider vinegar 1 teaspoon salt 2 teaspoons apple cider or lemon juice 2 tablespoons butter or olive oil 1 teaspoon dried thyme or rosemary leaves, plus more for garnish Directions: Combine beef, broth, apple cider, salt, vinegar, and thyme.
Mix well and refrigerate for 1 hour.
When beef is ready, chop it into bite-size pieces.
I used a mortar and pestle and smashed them together.
Pour the meat into a shallow dish and set aside.
Put 1 cup of the apple cider mixture over a saucepan.
Bring to a boil over high heat.
Reduce heat to medium and cook until meat is tender, about 2 minutes.
Drain excess fat from the meat.
Add the beef to the saucepan and cook, stirring occasionally, until beef is almost tender, another 2 minutes, or until meat looks browned on both sides, about 10-12 minutes.
Remove from heat and let rest for 5 minutes.
Transfer beef to a plate, reserving the juices for later.
Put the remaining apple cider and salt in a large bowl and whisk together.
Put meat into the sauce pan and combine.
Cook until juices have thickened and meat is no longer pink in the center, about 5 minutes or until browned, about 30 seconds.
This recipe makes about 1/4 cup leftovers per serving.
Nutrition Information Yield: 1/8 of recipe Amount Per Serving: