The easiest stroganoff is to use leftover pot roast! Sautee a sliced onion and at least 8 ounces of quartered or sliced fresh mushrooms in butter, add at least 2, or even more cups of diced leftover pot roast and heat through. Cover with leftover beef gravy and heat until quite hot. Remove from heat, add a cup of sour cream -- off heat so it doesn't curdle -- and then serve over noodles. Garnish with chopped parsley if you like! Delicious! Penny
On 11/1/17, Marilyn Pennington via Cookinginthedark <[email protected]> wrote: > Easy Stroganoff > > 1 (10 3/4 ounce) can cream of mushroom soup > > 1 (14 1/2 ounce) can beef broth > > 1 pound beef stewing meat or round steak, cut in 1 inch pieces > > 1 cup sour cream > > 2 cups cooked noodles > > Combine soup and broth in 3 quart slow cooker. Add meat. Cover; cook on > high > for 3 to 4 hours. Reduce heat to low and cook for 3 to 4 hours. Stir in > sour > cream. Stir in noodles. Cover; cook on high for 20 minutes. > > Makes 6 to 8 servings. Mama's Corner. > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
