|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 2mg||9%|
|*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 extra-easy recipe for beef stroganoff uses leftover roast beef, onion soup mix, mushrooms, cream of mushroom soup and sour cream.
The stroganoff is an excellent way to use leftover roast beef. Feel free to use leftover pork loin roast in the recipe.
6 cups diced leftover roast beef
1 (10.75-ounce) can cream of mushroom soup
1 envelope beefy onion soup dry mix
1 (4-ounce) can or jar sliced mushrooms
1/2 to 3/4 cup cream, or half-and-half
1 or 2 tablespoons sour cream, if desired, optional
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Combine all ingredients except the cream and sour cream in the slow cooker.
Cover and cook on low for 4 to 6 hours.
Add the cream and sour cream, if using, and cook for 10 minutes longer. Taste and add salt and pepper, as needed. Thin the mixture with a water or beef stock, if necessary.
Serve the stroganoff over egg noodles, pasta, or rice. Add steamed broccoli or asparagus spears, if desired. Enjoy!