Easy Beef StroganoffPT20Mhttps://img4.recipesrun.com/201907/2019/0927/6b/c/033196/300x200x50.png6 servings
Ingredients:
2 cups shredded cooked leftover roast beef freshly ground black pepper kosher salt2 tbsp. sour cream1 can condensed cream of mushroom soup1 1/2 cups beef broth2 tbsp. flour8 oz. sliced mushrooms1/2 cup diced onions2 tbsp. butter
Easy Beef Stroganoff
By lihui
6Person
20Minutes
152Calories
This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even deli roast beef. So all you have to do is make the sauce. To save time, look for pre-sliced mushrooms (they're normally the same price as regular mushrooms). This recipe is made with all-natural ingredients.
Ingredients
2 cups shredded cooked leftover roast beef
freshly ground black pepper
kosher salt
2 tbsp. sour cream
1 can condensed cream of mushroom soup
1 1/2 cups beef broth
2 tbsp. flour
8 oz. sliced mushrooms
1/2 cup diced onions
2 tbsp. butter
Method
01
Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and mushrooms, and cook until softened.
02
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
03
Add the broth, stirring constantly, until thickened. Add the cream of mushroom soup and sour cream, and season with salt and pepper.
04
Mix in the cooked beef, and cook a few minutes until heated through. Serve the stroganoff over hot cooked egg noodles.
This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even deli roast beef. So all you have to do is make the sauce. To save time, look for pre-sliced mushrooms (they're normally the same price as regular mushrooms). This recipe is made with all-natural ingredients.
01
Information
Gradeeasy
Serving
6 servings
Calorie152 Kcal
Prep Time5 Mins
Cook Time15 Mins
Total Time20 Mins
02
Ingredients
2 cups shredded cooked leftover roast beef
freshly ground black pepper
kosher salt
2 tbsp. sour cream
1 can condensed cream of mushroom soup
1 1/2 cups beef broth
2 tbsp. flour
8 oz. sliced mushrooms
1/2 cup diced onions
2 tbsp. butter
03
Method
Step 1
Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and mushrooms, and cook until softened.
Step 2
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Step 3
Add the broth, stirring constantly, until thickened. Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Step 4
Mix in the cooked beef, and cook a few minutes until heated through. Serve the stroganoff over hot cooked egg noodles.