Ingredients 6 oz. Kayem Pot Roast, drained and diced4 oz. Reserved Sauce, slightly thickened1 Medium Onion, sliced3/4 Cup Mushrooms, quartered2 Tablespoons Sour Cream6 oz. Cooked Egg Noodles

Braised Beef Stroganoff

Preparation Instructions:Sauté onions and mushrooms until onions are tender and slightly browned.Add sauce and beef, cook until beef is heated through.Stir in the sour cream and serve over warm egg noodles.

Ingredients 8 oz. Kayem Pot Roast, drain juice and set aside2 oz. Baby Carrots, cooked1 oz. Celery, 1/2” bias sliced1 oz. Sweet Onion, 1/2 bias sliced, sautéedRed Wine, to taste1/3 Cup Ginger Snaps, crushed (dust)1 Cup Egg Noodles, cookedParsley, choppedButter, melted

German Style Pot Roast

Preparation Instructions:Separate the meat from the broth; slice beef into 8 ounce portions.Place the broth and wine into a sauce pan and heat.Add the carrots, celery and onions to the hot broth.Cook the vegetables until they are tender.Thicken the broth / vegetable mixture with the crushed ginger snaps.Sauté the cooked egg noodles with butter and add parsley.

Ingredients 6 oz. Kayem Pot Roast, sliced4 oz. Sauce, slightly thickened2 oz. Onion Pearls, cooked2 oz. Crimini Mushrooms, roasted4 oz. Cannellini Beans, drained4 oz. Diced Tomatoes, drained4 oz. Balsamic Vinegar6 oz. Risotto, prepared

Tuscan Beef

Preparation Instructions:Place the tomatoes and balsamic vinegar in a pan and reduce by half; add sauce, mushrooms, onions and beans.Plate warmed beef and risotto.Ladle sauce to cover the beef completely and serve.