LEFTOVER ROAST BEEF STROGANOFF
If you have left over cooked roast and don't know what to do with it, here is a nice little recipe I found in Taste of Home. I like to add a few tablespoons of sour cream just before serving, but it is up to you.
Provided by mums the word
Categories Roast Beef
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat, saute onion in oil about 5 minutes.
- Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
- Add roast beef and cook until heated through.
- In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
- Cook uncovered 8-10 minute.
- If using sour cream, stir in just before serving.
- Serve over noodles or mashed potatoes.
BEEF STROGANOFF FROM LEFT OVER ROAST BEEF
Steps:
- 1. Clean the mushrooms by brushing off all dirt and particles. 2. Slice and cut the roast beef into strips ½ inch thick by 2 inches long. 3. In a large, heavy skillet, melt 2oz of butter on medium heat. Sautee the mushrooms with a dash of salt and pepper for about 5 minutes, or until they are nice and golden brown and their liquid has been released and cooked off. Remove and place in a container to the side. 4. Melt 2oz butter with 2oz of olive oil, and add the beef strips. Stir until cooked and remove to a container. 5. Melt the remaining 2oz of butter and cook the shallots and garlic till brown. 6. Sprinkle with the flour. 7. Pour 2 cups of broth in the pan and boil stirring constantly. 8. Lower the heat and stir in the mustard. 9. Add the meat and mushrooms and remaining broth. Cover and simmer for 50-60 minutes until the meat is tender. 10. Five minutes before serving, stir in the sour cream and red wine. 11. Salt and pepper to taste, serve over wide flat noodles (Pappardelle is my favorite)
SPEEDY STROGANOFF
"I have tried many different ways to use up leftover roast beef, but my husband says this is the best!" reports Emma Magielda from Amsterdam, New York. "I experimented until I came up with all the right ingredients for this nicely seasoned dish."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan over medium heat, cook and stir onion in oil until tender. Add garlic; cook 1 minute longer. Stir in soup and milk until blended. Add the beef, mushrooms, ketchup, bouillon, salt and pepper; heat through. Serve over noodles.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.
BEEF STROGANOFF ( GOOD TO USE TO LEFTOVER ROAST)
This is a family favorite I use what is left over from a roast. It is so easy to make and always comes out wonderfully! For a hot dinner ready when you get home from work this is great just throw everything in the crock pot and let is do the cooking for you! Plus it uses up that left over roast if you have carrots or potatoes cooked in with the roast you can throw those in also if you wish. Hope you enjoy!
Provided by halloweencat01
Categories Meat
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
- Turn down to low and serve when you're ready to eat.
- Serve over egg noodles, rice, or mashed potatoes. Enjoy!
Nutrition Facts : Calories 308.3, Fat 11.5, SaturatedFat 4.1, Cholesterol 99.4, Sodium 1976.8, Carbohydrate 15.7, Fiber 1.4, Sugar 2.8, Protein 36.4
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5/5 (9)Total Time 15 minsCategory Main CourseCalories 508 per serving
- Put a tablespoon of olive oil in a large frying pan and then add the onions. Cook for about 3 minutes until softened.
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