Print Options

Back to Speedy Stroganoff >

Include these items:

Select reviews >

Taste of Home Logo

Speedy Stroganoff

 Speedy Stroganoff
"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."
3-4 ServingsPrep/Total Time: 30 min.

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.

2 of 2

Speedy Stroganoff (continued)

Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now