Weeknight Beef Stroganoff |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Source: This is a great way to use up leftover pot roast and make a completely different meal. Ingredients:
1/2 cup onion, sliced |
1 cup water |
1 3/4 cups beef broth |
8 ounces uncooked wide egg noodles |
1 cup frozen peas |
1 teaspoon paprika |
1/2 lb roast beef, cooked and cut into thin bite-size strips |
8 ounces sour cream |
2 medium green onions, sliced, if desired |
Directions:
1. Spray 12-inch skillet or 5-quart Dutch oven with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.
2. Stir in water, broth, uncooked noodles, frozen peas and paprika. Heat to boiling. Reduce heat to medium-low; cover and simmer 6 to 8 minutes, stirring occasionally, until noodles are desired doneness and liquid is almost absorbed.
3. Stir in beef and sour cream. Cook 1 to 2 minutes longer, stirring constantly, just until hot. Sprinkle with green onions.
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