Leftover Pot Roast Stroganoff Recipe
Description
Leftover pot roast stroganoff is a delicious and easy meal that is perfect for busy weeknights. This recipe is a great way to use up any leftover pot roast you might have, and it is sure to please everyone in the family. The stroganoff is made with a creamy sauce and mushrooms, and it is served over egg noodles. This dish is simple to make and can be on the table in about 30 minutes.
Prep Time
This recipe takes about 10 minutes to prepare, as you will need to chop the mushrooms and cook the egg noodles. You can also use pre-chopped mushrooms if you prefer.
Cook Time
The cook time for this dish is approximately 15 minutes. The stroganoff is cooked in one pan, which makes clean up a breeze.
Ingredients
The ingredients for this recipe are: 2 tablespoons of butter, 1 onion, 1/2 pound of mushrooms, 2 cloves of garlic, 2 tablespoons of all-purpose flour, 1 cup of beef broth, 1/2 cup of sour cream, 2 cups of cooked pot roast, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 8 ounces of cooked egg noodles.
Instructions
Begin by melting the butter in a large skillet over medium heat. Add the onions and mushrooms and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to combine. Add the beef broth and stir until the sauce thickens. Reduce the heat to low and stir in the sour cream, pot roast, salt, and pepper. Simmer for 10 minutes, stirring occasionally. Serve the stroganoff over the cooked egg noodles and enjoy.
Equipment
To make this recipe, you will need a large skillet, a cutting board, a knife, and a stirring spoon.
Notes
For a richer flavor, you can substitute the beef broth with a can of beef consommé. You can also add a splash of Worcestershire sauce for extra flavor.
Nutrition: Per Serving
This recipe yields 4 servings. Each serving contains approximately 400 calories, 22 grams of fat, 32 grams of carbohydrates, and 18 grams of protein.
Recipe Tips
For a vegetarian version of this recipe, you can substitute the beef broth with vegetable broth and the pot roast with tempeh or tofu. You can also add some cooked vegetables, such as carrots or green beans, to the stroganoff for added nutrition.
If you don’t have leftover pot roast, you can use cubed steak or ground beef. Simply cook the meat in the skillet with the mushrooms and onions, and then proceed with the recipe as directed.
For a creamy stroganoff without the use of sour cream, you can use Greek yogurt or crème fraîche instead.
Leftover pot roast stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
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