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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."
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
- 1. 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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