Sanders

Name: Sanders
Ingredients: 12 ounces left-over rare roast beef; 2 onions; 12 ounce plain flour; salt and pepper; 6 sprigs parsley, chopped; 12 ounce unsalted butter; 1 dash port wine or 1 dash sherry wine; 1 dash Worcestershire sauce; 1 dash white wine vinegar; leftover gravy; 1 teaspoon liquid gravy browner (e.g. Kitchen Bouquet or similar); 1 lb creamy mashed potatoes; table cream

13 ingredients

4 steps

Ingredients

12 ounces left-over rare roast beef
2 onions
12 ounce plain flour
salt and pepper
6 sprigs parsley, chopped
12 ounce unsalted butter
1 dash port wine or 1 dash sherry wine
1 dash Worcestershire sauce
1 dash white wine vinegar
leftover gravy
1 teaspoon liquid gravy browner (e.g. Kitchen Bouquet or similar)
1 lb creamy mashed potatoes
table cream

Directions

1

Mince the beef and onions together, sprinkle with flour and put them in a saucepan with the seasoning, parsley, butter, port or sherry, Worcestershire sauce, wine vinegar and the gravy, together with the gravy browning.
2

Let it simmer for 15 minutes.
3

Put the mixture into scallop shells or saucers (or any oven-proof individual serving dishes) and cover with mashed potatoes, into which you have stirred a little cream.
4

Dot with butter and bake at 400F for 20 minutes until nicely browned.