|
|
|
By chris. (Guest Post)
05/20/2008
It is so good-but I make the original pot roast with lots of wine (red and Marsala) and beef stock so there is a lot of gravy left over. I defat it some then add some more beef broth along with plenty of fresh mushrooms. Add a little flour to thicken then the last 10 min or so add sour cream to desired color and creaminess-you can ajust the amount or whether you use lo fat fat free or regular. Delicious over noodles!
By
12/02/2006
Stroganoff is traditionally made from beef. But go ahead and try it with your pork roast. I bet you'll come up with a taste alternative.
By Tandy (Guest Post)
12/01/2006
Sure, you can use any left over roast meat. Just make the base as per the recipe you have and add the meat at the end as it just needs warming up.
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Nov 30, 2006)Stroganoff from Leftover Pot Roast
I have used Robin's Recipe for Pot Roast ever since she posted it: I use the leftover Roast to make Beef Stroganoff for the next evening.
Cook noodles according to package directions. Keep warm. Cut roast into 1 in. wide strips. In large nonstick skillet, heat 2 tsp. oil over Med-Hi heat until hot. Add beef and garlic and stir-fry for abut 1 min. or until outside surface of beef is no longer pink. Don't over cook or garlic becomes bitter. Remove from skillet and add salt and pepper.
In the same skillet, cook mushrooms in remaining 2 tsp. oil for 2 minutes or until tender. Add gravy mix and water; Blend well. Stir until thickened. Return beef to skillet, heat for 1 min. and serve over noodles. Add a spoonful of sour cream on top.
Here's Robin's recipe for roast beef.
Slow Cooker for 8-10 hours or until tender.
By Laurie from Nevada
Feedback:
By Debbie52
Like ThriftyFun on Facebook
