If you have a fairly large cut of meat, I suggest roasting it. For beef, you will see a number of different ways that you can cook it. The loin is the tender part behind the rips and is best for roasting. Behind the loin is then the round which is the more common choice for most people. Following the round is the rump roast which is commonly used for cooking. Whichever meat you use, make sure the beef is at room temperature first so you cook it evenly.
When preparing and seasoning the meat, you can simple use salt, pepper, and garlic, or some type marinade or rub. Marinade for a roast beef casserole is a form of solution where the beef is soaked for an hour or two so the meat becomes very juicy and tender. Dry rub is the process of using a mixture of seasonings and rubbing it over the roast beef before cooking.
When roasting the roast beef, a shallow man is a good choice. This will allow an even cooking process. There are some general rules to how to cook it, but a thermometer will help ensure the roast beef is done. For rare cooked...designate 9 minutes per pound. Medium 14 minutes per pound. For well done, 18 minues per pound.
Roast Beef Casserole
1/2 onion, chopped
1/2 green pepper, chopped
1 tablespoon olive oil
8 -10 ounces leftover roast beef or 8 -10 ounces steak
2 cups beef stock (or 1 can beef broth)
1 cup roasted tomatoes or 1 (14 1/2 ounce) can diced tomatoes
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 cup mushroom, cut in large chunks
1 tablespoon chopped fresh basil
- Cut up the onion, green pepper, roast beef; and mushrooms
- In a big pan, saute the onions in olive oil for 3 minutes, adding green peppers and cooking for 3 more minutes
- Add the roast beef, stock, basil, oregano, tomatoes, and mushrooms, simmering for 45 minutes and stirring occasionally
- Add basil and cook for about 5-10 minutes more