Leftover beef is handy for all sorts of dinners. I passed over the usual beef stew and nearly went with a version of Italian beef that always works well for me and settled on the pasta. My first look through the pasta bin was for wide egg noodles but there weren’t any. Rice was another option but the penne was going to be a little quicker. I caramelized an onion in a sauce pan, added broth and reduced that before adding the leftovers from the crockpot roast. I’m happy with the dish.
Crumbled Italian sausage with two eggs cracked over it and cooked on low, covered. One of the egg yolks broke right away. The toast is a slice of sourdough toasted with the butter already spread, and then smeared with seedless blackberry jam at the plate. This is the same sausage recipe I talked about in this pizza post, it just keeps getting better as it sits in the fridge.
What goes great with a nice beef stew? How about cinnamon biscuits for dessert with some good coffee.
Originally posted 1/2011
Sweet Cinnamon Biscuits
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ tsp baking soda
- ¼ cup vegetable oil or butter
- 4 tbsp buttermilk powder
- ¾ cup water
- ½ cup butter, softened
- ¾ cup sugar
- 1 tsp cinnamon
bowl & 9” round baking pan, greased
Combine flour, baking powder, salt, baking soda, & buttermilk powder in bowl, mix well. Stir in vegetable oil. Add water and stir until just blended. Knead dough on a lightly floured surface until smooth. Roll out into a 15×8” rectangle. Spread with butter, mix cinnamon & sugar and sprinkle evenly over butter. Roll up dough in jelly roll fashion. Pinch to seal seam. Cut roll into 1-½ “ slices. Arrange slices, cut side up in baking pan. Bake at 425° until lightly browned, approx. 15-20 minutes. Serve warm.
EDIT: I keep buttermilk powder on hand in the pantry. But if you want to use fresh buttermilk, use 3/4 cup and skip the water.