More Great Recipes: Beef | Dairy | Main Dish | Pasta

LEFTOVER ROAST BEEF STROGANOFF


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Notes

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

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