Repurposed Leftovers For 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:

• 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!

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!