Leftover's Speedy Stroganoff |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here is another way to use leftover beef roast. I hope you enjoy this as much as we do. Ingredients:
2 tablespoons olive oil |
1/3 cup onion, chopped |
16 ounces beef roast, cooked and cut into bite size pieces about 2 cups |
1 garlic clove, minced |
2 tablespoons flour |
1 teaspoon salt |
1 tablespoon worcestershire sauce |
1/4 teaspoon black pepper |
1/2 teaspoon paprika |
8 ounces mushrooms, drained |
10 3/4 ounces cream of chicken soup |
1/2 cup beef stock |
8 ounces plain fat-free yogurt or 8 ounces sour cream |
Directions:
1. In a large skillet, heat oil over medium heat; sauté onion.
2. When onion is soft, reduce heat to low; stir in beef, garlic, flour, salt, Worcestershire, black pepper, and paprika.
3. Cook for a few minutes.
4. Stir in mushrooms, soup, and beef stock.
5. Simmer 10 minutes.
6. Fold in yogurt or sour cream; heat through but do not boil.
7. Serve over noodles.
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