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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food. Ingredients:
5 cups boiling water |
2 tablespoons beef bouillon granules |
0.5 (12 ounce) package of dry pasta dumplings |
1 (10 ounce) can cream of mushroom soup |
1 (7 ounce) can mushrooms |
1/4 cup butter |
1 (1 ounce) package onion soup |
1/2 cup half-and-half cream |
1/2 teaspoon ground pepper |
1/2 cup sour cream (optional) |
Directions:
1. Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth.
2. I use recipe #rz.50337 for my roast.
3. Slice leftover roast into strips or chunks.
4. Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast.
5. Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes.
6. Add cooked dumplings and let simmer on low for 10 to 15 minutes.
7. You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.
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