• 1 Rating

Forget sandwiches--here's a tastier way to use leftover roast beef. And it's prepared start-to-finish in just 20 minutes.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.

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  • Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

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  • Makes 5 servings

Nutrition Facts

304 calories; 10 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 56 mg cholesterol; 852 mg sodium. 299 mg potassium; 24 g carbohydrates; 4 g fiber; 6 g sugar; 23 g protein; 632 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 2 mcg vitamin b12; 50 mg calcium; 4 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
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  • 1 star values: 1