Recipe by Kendra*
I never know what to do with leftovers after I fix a pot roast with gravy, onion, potatoes and carrots until I found this recipe. I wouldn't really call it a strata because it doesn't have bread cubes in it. Rather, it has a yorkshire pudding baked around everything else. The recipe came from a book called "Marnie's Kitchen Shortcuts" by Marnie Swedberg. The recipe calls for specific amounts, although I tend to throw in whatever amount of leftovers I have.
- 1 cup cooked beef
- 1⁄2 cup cooked diced potato
- 1⁄2 cup cooked diced carrot
- 1 cooked diced onion
- 1⁄2 cup water
- 1 1⁄2 cups leftover beef gravy, divided
- 4 teaspoons Worcestershire sauce, divided
- 1 1⁄2 teaspoons onion powder
- 3⁄4 teaspoon garlic powder
- 2 tablespoons margarine
- 1 cup milk
- 2 eggs
- 1 cup flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Combine meat, vegetables, water, 1/4 C gravy, 1 T worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder, and set aside.
- Put margarine in a deep-dish 10 inch pie plate and place in a cold oven.
- Turn heat to 425 degrees.
- Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds.
- Remove pie plate from the oven and pour the batter in the plate.
- Spoon meat and vegetable mixture into the center of the pie plate.
- Place in oven for 30 minutes, being careful not to open oven door during that time.
- While casserole is baking, heat remaining 1 C gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
- Serve casserole topped with gravy.