|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even deli roast beef. So all you have to do is make the sauce. To save time, look for pre-sliced mushrooms (they're normally the same price as regular mushrooms).
Want to upgrade this recipe a bit? Trader Joe's and Pacific Natural Foods both make an excellent condensed cream of mushroom soup that is made with all-natural ingredients. The Trader Joe's soup is made with portobello mushrooms.
Serve this stroganoff with hot cooked egg noodles and a green salad.
- 2 tablespoons butter
- 1/2 cup diced onions
- 8 ounces sliced mushrooms
- 2 tablespoons flour
- 1 1/2 cups beef broth
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 2 tablespoons sour cream
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 cups shredded cooked leftover beef (roast beef, pot roast, beef brisket, or deli roast beef)
- For Serving: cooked egg noodles and freshly chopped parsley
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles, garnish with chopped parsley if desired. Enjoy.
Note: If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first. When they are translucent, remove from the skillet, and add a little more butter if the skillet is dry. Then add about half the mushrooms in a single layer. Don't crowd the mushrooms! Crowding will steam them instead of brown them.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long). Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.