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