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.
LEFTOVER ROAST BEEF STROGANOFF
Got some leftover roast beef and wondering what to do with it? Why not try this Leftover Roast Beef Stroganoff? No leftover roast beef? No problem! This easy beef stroganoff can also be made with steak.
Provided by Eb Gargano
Categories Main Course
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508 kcal, Carbohydrate 6 g, Protein 28 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 126 mg, Sodium 136 mg, Fiber 1 g, Sugar 3 g, TransFat 2 g, ServingSize 1 serving
BEEF STROGANOFF CASSEROLE
With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.
Provided by noopster
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 496 calories, Carbohydrate 43.4 g, Cholesterol 79.7 mg, Fat 24.6 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 11.5 g, Sodium 346.7 mg, Sugar 5 g
LEFTOVER ROAST BEEF STROGANOFF
Meaty, saucy, and loaded with classic Stroganoff flavors, this amazing dish is a hearty meal that's ready in a jiffy!
Provided by Chef Jenn
Categories Main Course
Time 20m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 1.5 cups, Calories 399 kcal, Carbohydrate 11 g, Protein 44 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 133 mg, Sodium 904 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
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
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.
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