Leftover Roast Beef Stroganoff
Recipe by: Regina Zona
“Pat made a fabulous Pot Roast one week and we had lots of leftovers that we wanted to do something with. The food.com recipe was fabulous.”
- 2 -3 cups cooked beef, julienned
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon vegetable oil
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2 cup milk
- 1⁄2 – 1 cup mushroom, sliced
- 2 tablespoons ketchup
- 1 teaspoon beef bouillon
- ½ to ¾ cup of Sour cream
In saucepan over medium heat, saute onion in oil about 5 minutes.
Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
Add roast beef and cook until heated through.
In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
Cook uncovered 8-10 minute.
If using sour cream, stir in just before serving.
Serve over noodles or mashed potatoes.