Breaded Leftover Roast Beef Slices with Dijonnaise (Sirloin Tip)
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Resource ID
12630
Access
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Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features the Sirloin Tip OvenRoast.
R00357
Other name for this recipe - (Breaded Beef Cutlets with Dijonnaise)
Prepared with thin slices of cooked roast beef, these cutlets are a tasty way to use up leftovers for the next evening’s meal. Serve with a side of boiled new potatoes and steamed broccoli or on a crusty roll with lettuce, tomato and shaved red onion. You could also make this with raw fast-fry steaks or thicker-cut cooked roast beef, if preferred. Cut the recipe in half if you don’t have a full pound of leftover roast beef.