Leftover Roast Stroganoff
Ingredients
1 large onion, cut in half and sliced into thin half moons
2 tablespoons unsalted butter
16 ounces mushrooms, sliced
2 pounds leftover roast beef, sliced and cut into 1⁄2-inch thick strips (I used leftovers from an Eye Round Roast.)
1 envelop Lipton’s onion soup mix
1 cup water
1 cup sour cream
1 tablespoon Dijon mustard
2 cups frozen peas
12 ounces egg noodles, cooked as instructed on packaging
Instructions
1. Melt butter in a large skillet over medium heat. Add the onion and sauté until softened. Add mushrooms and cook until just starting to release their liquid. Add the beef, onion soup mix, and water and stir to combine.
2. Reduce heat to low, cover, and simmer for 45 minutes or until the liquid has reduced to a thick gravy. (If the liquid is reducing too quickly, add more water. If the liquid isn’t reducing enough, remove the lid and increase the heat.)
3. Remove skillet from heat and stir in sour cream and mustard until well combined. Add peas and stir until peas are warm. Stir in egg noodles and serve.
Comments
This recipe is from one of my childhood best friends who I was fortunate enough to find through the magic of Facebook. Knowing that I love stroganoff, he passed this on to me to try. I’ve never had peas in stroganoff before and what a great addition they were! I did find that 1 cup of water was a bit too much, so I might reduce it to 1⁄2 cup next time to see how things go. There definitely will be a next time, since this was a fantastic way to use up some leftover roast beef. Thanks Dave!
Person - Dave Schramm