Good to the Last Bite - or, What to do with Leftovers:
Unless you live exclusively on steaks and chops, you'll eventually be confronted with leftovers. They can be a terrific problem if you don't know what to do with them. Personally, I find three days of cold leftover roast beef slices a depressing prospect. Yet I hate to throw out the meat because it's perfectly "good food." A friend of mine saves leftover "good food" long enough so that eventually it molders into "bad food", and then cheerfully throws it out without a qualm. That has always seemed a rather sneaky subterfuge.
The English solution to a leftover roast and vegetables is to cook it all up together in a pot, and mash the vegetables with a fork just before servign. It is then called "Bubble and Squeak" and is considered quite a delicacy. If that doesn't appeal to you, the following pages may give you some ideas. [Obviously her way is better?]
A word of warning: Often, a little bit of chicken or beef incorporated into a brand new dish makes an awful lot so that at the end of the meal you're faced with more leftoveres. Throw them out instantly. There is nothing meaner or more dispiriting than warmed up leftover leftovers.
Pork Goulash: Very Hungarian, and very tasty.
1/2 stick butter
1.5 c chopped onions
2 c leftover pork roast, cut in cubes
1/2 tsp caraway seeds
1 squeezed or minced garlic clove
1 tsp marjoram
grating of lemon rind
1 TB paprika
1 c water
Melt the butter in a frying pan, add the onions and cubed pork and saute until the pork is brown and crispy. Sprinkle caraway, marjoram, garlic, paprika, and lemon rind over the top, stirt to mix. Add the water. Cover and simmer slowly for 30 minutes, adding more water if necessary to prevent sticking. Serves 4