Recipe: Stroganoff from Leftover Pot Roast
Archived on 11/30/2006
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.
Ingredients
- 1 lb. Roast Beef (left over)
- 5 oz uncooked egg noodles
- 4 tsp. vegetable oil`
- 1 clove garlic, minced
- 1/2 lb. sliced mushrooms
- 1 3/4 oz. package brown-gravy mix
- 1 cup cold water
- 1/4 cup sour cream
- Salt and Pepper to taste
Directions
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.
Robin's Recipe for Roast Beef
Ingredients
- 1 Rump or Pot Roast
- 1 Bottle Beer
- 1 Tsp. Chopped Garlic
- 1 Envelope Lipton Onion Soup Mix
Directions
Slow Cooker for 8-10 hours or until tender.
By Laurie from Nevada
Feedback:
RE: Stroganoff from Leftover Pot Roast
I've never made a roast that way before. Sounds interesting! Could you be more specific tho....do we cook on low or high? I'm assuming low since it's 8-10 hrs.
I also like the recipe for stroganoff and definitely want to try it.
Thanks for sharing! (10/11/2006)
By Debbie52
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