Leftover 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.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

LEFTOVER-BEEF STROGANOFF

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the beef and cook, stirring occasionally, until browned. Stir in the onion soup mix. Add 1/2 cup water and the mushrooms, including their juice. Reduce the heat, cover, and simmer for 5 minutes.
• Meanwhile, cook the noodles according to the package directions. When the noodles are done, drain them. Mix the sour cream into the meat mixture and stir until warm. Toss the noodles with the remaining 1 tablespoon butter and the parsley and serve the beef mixture on top.

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!

CHEATERS BEEF STROGANOFF

Steps:

• Cook noodles according to package directions.
• Drain noodles.
• Cut beef into 1/2" cubes.
• Melt butter in a skillet. Saute onions until tender.
• Add beef, salt, pepper, and mushrooms. Saute for one minute.
• Stir in cream of mushroom soup and water. Simmer for 10 minutes.
• Add sour cream and mix well.
• Serve over noodles.

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

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!

QUICK & EASY BEEF STROGANOFF

Steps:

• Saute the beef and the onion in 2 T of butter.
• There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid.
• (Start your rice or your noodles at this point).
• Add the brown gravy mix to the water and stir to dissolve.
• Add gravy mixture to meat and stir constantly until thick.
• If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving.
• Serve over rice or noodles.
• Makes 4 large servings.
• (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid).
• (You can also add mushrooms if desired).

BEEF STROGANOFF II

Steps:

• Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
• Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
• Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.