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The "mushroom haters" in my family dislike the texture more than the mushrooms. Just chop the mushrooms!


  • butter OR olive oil
  • 1 pound (approximately) roast beef OR pot roast
  • 1 small onion, diced
  • Diced celery (stalk), if desired
  • 1-2 cans mushrooms * (see below)
  • 1 can mushroom soup
  • 1 cup sour cream
  • Salt and pepper, to taste
  • Paprika, if desired
  • Parsley, if desired
  • Kitchen Bouquet, if desired


  • Cook onion in a little olive oil or butter.
  • Add mushrooms and mushroom soup. Add seasonings (salt, pepper, paprika, parsley flakes OR parsley, Kitchen Bouquet), to taste.
  • Simmer or cook on low heat, until mushroom soup changes to a medium to dark brown, and flavors are blended.
  • Add sour cream and leftover beef. Do not boil. Stir until hot.
  • Serve over noodles.
  • * VARIATION: Chop dry mushrooms in a food processor. Use instead of canned mushrooms.
  • ** VARIATION 2: Use leftover gravy in place of the mushroom soup.

Categories: Beef  Dairy  Main Dish  Pasta  Stove 
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