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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3-4 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 278 calories, 11g fat (3g saturated fat), 74mg cholesterol, 1176mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 29g protein.

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Average Rating:
  • TGI
    Mar 8, 2016

    Excellent way to use leftover roast beef. Good texture and taste.

  • annsway1
    Aug 11, 2011

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

  • kpioch
    Jun 13, 2011

    No comment left

  • guysaab
    Feb 28, 2011

    No comment left

  • SKMurray
    Dec 18, 2010

    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.

  • Classicrock
    Dec 14, 2010

    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.