Roast Beef Stroganoff

This recipe is the most decadent way to make this savory dish. This recipe is also a great way to use up two leftovers: Roast Beef and the Beef Gravy.

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Roast Beef Stroganoff

To a large pot, add:

~1 qt water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (fusilli recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

While pasta cooks, prepare the sauce.

To a large skillet, heated to medium, add:

1 tsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced

Sauté for 1 minute, then add:

2 cups fresh mushrooms, peeled & sliced

Continue to cook, stirring regularly, until mushrooms are tender, about 2 minutes.

Add:

1 1/2 cups beef broth*

2 Tbsp ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

Increase heat to Med-High and bring to a boil.

While heating, in a small jar combine:

1/4 cup warm water*

3 Tbsp flour*

Shake until smooth. Once beef broth is boiling, pour the mixture into the broth, whisking continuously.

• Pro-tip: pour water and flour mixture through a wire strainer to avoid lumps

Continue cooking at a rolling boil for about 1 minute.

Reduce heat to Med-Lo. Stir in:

1/2 cup sour cream

Add:

1 1/2 cups roast beef, fully cooked and chopped into ~1/2” cubes

Fold in, being careful not to break up the pieces.

Simmer until pasta is finished cooking.

Drain pasta. Add to sauce. Fold together.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• *If available, substitute ~ 2 cups Beef Gravy for the Beef Broth & flour mixture.

• This recipe works great with canned mushrooms, simply substitute one can mushroom stems & pieces for the fresh mushrooms. You may want to give them a quick chop to create uniform pieces.