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Speedy Stroganoff Recipe

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"I have tried many different ways to use up leftover roast beef, but my husband says this is the best!" reports Emma Magielda from Amsterdam, New York. "I experimented until I came up with all the right ingredients for this nicely seasoned dish."

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Speedy Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 3-4 Servings

15 15 30

Ingredients

1 small onion, chopped
1 teaspoon canola oil
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
2 to 3 cups julienned cooked roast beef
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons ketchup
1 teaspoon beef bouillon granules
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked noodles

Directions

In a small saucepan over medium heat, cook and stir onion in oil until tender. Add garlic; cook 1 minute longer. Stir in soup and milk until blended. Add the beef, mushrooms, ketchup, bouillon, salt and pepper; heat through. Serve over noodles. Yield: 3-4 servings.

Nutritional Facts 3/4 cup equals 278 calories, 11 g fat (3 g saturated fat), 74 mg cholesterol, 1,176 mg sodium, 14 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Speedy Stroganoff in Quick Cooking January/February 2001, p36

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Speedy Stroganoff

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Reviewed on Aug. 11, 2011 by annsway1

I often use ground, precooked, hamburger when I don't have roast available. I have been making this for years.

Reviewed on Dec. 18, 2010 by SKMurray

I like to use sour cream in my stroganoff and didn't have any in the house. I decided to look for a recipe that didn't call for sour cream. I'm so glad I found this recipe. The taste is excellent, and my family loved it. I don't think I'll need sour cream to make stroganoff again.

Reviewed on Dec. 14, 2010 by Classicrock

I use only 1-1/2 Tbsp ketchup. This leftover beef meal is very good! It would work good with leftover pork roast as well; I may try that with crm of chic soup. -Lori in WI.