1 Tbsp. margarine
2 cups water
1/2 onion, chopped
1–2 cups leftover roast beef pot roast
5 Tbsp. flour
1 small can mushroom pieces
salt and pepper (to taste)
1 tsp. beef bouillon powder
5 Tbsp. dry milk
Melt margarine in a large skillet and saute onion. Mix flour, salt and pepper and dry milk in a jar. Add water and shake. Stir into onions until simmering and thickened. Add beef, bouillon powder and drained mushrooms. Reduce the heat. Simmer, stirring constantly, until heated through. Serve over noodles, rice or mashed potatoes or toast. Serves 4.
Find it online: https://www.livingonadime.com/using-leftover-roast-beef/
