I thought I knew a lot about reducing food waste.
I have a lot to learn. This budget menu alternates "company fare" with meatless meals and leftovers, creatively repackaged.
Take yesterday's pot roast. Tonight, it's thinly sliced against the grain. The pan juices reduced to a gravy for french dip with rolls.
Normally, I would stop right there. But tomorrow we are scheduled to lunch on beef hash.
I chopped the "irregular" end of the roast beef and cubed the remaining pot roast potatoes. Leftovers will be shredded and thrown in the mix.
Thus a $5 sirloin tip roast stretches through 3 meals, '50s style.
What do you do to stretch roast beef?
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