Easy Leftover Roast Beef Stroganoff Food

LEFTOVER ROAST BEEF STROGANOFF

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.

LEFTOVER ROAST BEEF STROGANOFF

Steps:

• Put a tablespoon of olive oil in a large frying pan and then add the onions. Cook for about 3 minutes until softened.
• Add the sliced mushrooms and turn up the heat. Cook for a further 2 minutes.
• When the onions and mushrooms are lightly browned, add the garlic, paprika, salt and pepper, plus the leftover beef and any juices. Cook over a low heat for a further 3 minutes. Add a splash of water if it gets too dry.
• Finally, add the sour cream and heat gently until it just starts to bubble. Turn the heat off and sprinkle in the chopped parsley. Serve with the rice and kale, or whatever accompaniments you prefer.

BEEF STROGANOFF ( GOOD TO USE TO LEFTOVER ROAST)

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!

LEFTOVER ROAST BEEF STROGANOFF

Steps:

• Heat the butter (or olive oil) in a large skillet over medium heat. Add the mushrooms and saute until the mushrooms have given off their liquid and have started to caramelize.
• Add the onion and continue cooking until the onion is soft. Add the garlic and cook an additional minute.
• Deglaze the pan with the white wine, add the dried thyme, and simmer until the wine has reduced by about half.
• Meanwhile, make a slurry with the all-purpose flour and about 1/2 a cup of the beef broth. Use a whisk to break up any lumps.
• Add remainder of the beef broth to the skillet and whisk in the flour slurry, whisking frequently to prevent lumps from forming. Let the mixture simmer for 3-4 minutes until rich and thickened.
• Add the leftover roast beef and cook over low heat until the beef is heated through. Turn off the heat.
• With the heat off, whisk in the sour cream, season with salt and pepper to taste, top with the herbs, and serve!

SPEEDY STROGANOFF

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.

BEST HOME-STYLE BEEF STROGANOFF

Steps:

• Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
• Fill a large pot with water and set over high heat on another burner.
• Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
• Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
• Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
• Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
• Ladle sauce over egg noodles and garnish with parsley.