Monday, December 28, 2009

Leftover Beef Beef Stroganoff

Leftover Beef Beef Stroganoff

1 medium onion
2 cloves of garlic (or 1/4 garlic powder)
2 cups cooked beef
1/4 cup red wine
1 Herb Ox beef bouillon cube
1 can of Progresso mushroom soup
8 ounces of mushrooms
1 tablespoon worcestershire sauce
1 teaspoon paprika
salt and pepper to taste
3/4 cup sour cream


Saute onion and garlic in olive oil until softened. Meanwhile cut leftover beef into strips.
Add beef to skillet along with wine and bouillon and simmer meat covered for 30 minutes.
Add worcestershire, cream soup, mushrooms, and seasonings and simmer again for 5-7 minutes.
Stir in sour cream and serve.

Note: when I cook this after roasting the Herbed Sirloin tip Roast recipe - I use 1-2 tablespoons of the leftover gravy while meat is cooking along with a splash of beef broth if I have any on hand.

My picky kids actually eat this!
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