I love to cook up a beef roast since I can cut it up for lots of quick little meals such as this Beef & Mushroom Tortellini. My best friend brought me a huge roast from her stockpile. She and her husband buy a whole cow each year directly from the farm and have it butchered for them, guaranteeing that they get grass-fed BGH-free beef at a reasonable price. I am an occasional benefactor and have to say, it’s much tastier than from the supermarket.
I started by sauteing onions and garlic. I think I start everything this way. I used about two 1/4 slices of onion and 1 clove of garlic. I then chopped up 1 large crimini mushroom and 3 ounces of roast beef which gave me roughly equivalent amounts of beef and mushroom. I tossed them in and added 2 TBSP of mustard and about 1 TBSP of water and put the lid on.
Meanwhile I started water boiling and added 1 cup of tortellini. When it was done, I strained it and tossed it in with the beef and folded it in. It was ready to serve.
While the tortellini cooked, I cut up a few romaine leaves, chopped up some olives and added about an ounce of feta with some of Girard’s Greek Feta Vinaigrette. I swear by that dressing. It is so delicious and tangy. I don’t use it just for salad. Sometimes I will dress cooked veggies or pasta with it.