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
  • pepper


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.