LEFTOVER ROAST BEEF STROGANOFF
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
Brown ground beef and onion. Drain.
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. Do not boil. Stir until hot.
Serve over noodles.
Pairs Well With
The "mushroom haters" in my family dislike the texture more than the mushrooms. Just chop the mushrooms!