Speedy Roast Beef Stroganoff

Name: Speedy Roast Beef Stroganoff
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups (500 mL) curly broad egg noodles; 1 large onion, chopped; 1 clove garlic, minced; 3 cups (750 mL) sliced mixed mushrooms; ½ tsp (2 mL) dried thyme; ¼ cup (50 mL) dry white or red wine; 1 cup (250 mL) beef or chicken broth; ¼ cup (50 mL) light sour cream; 1 tbsp (15 mL) all-purpose flour; 3 cups (750 mL) slivers or bite-size pieces of cooked roast beef (about 10 oz/300 g)

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Speedy Roast Beef Stroganoff

Prep Time: 5
Cook Time: 15
Total Time: 20
Serving: 4

Print Recipe

Roast beef is the ultimate convenience food when used as the spring board for the next-day meal! This stroganoff is absolutely AMAZING when made with tender bites of leftover medium-rare Prime Rib Roast! Your dinner’s all ready as soon as the noodles are cooked!

Directions

Cook noodles according to package directions.
Meanwhile, stir-fry onion, garlic, mushrooms and thyme with a splash of vegetable oil in a deep skillet over medium-high heat, until softened and any liquid from the mushrooms has evaporated (4 to 5 minutes). Stir in wine and simmer until reduced by half. Stir in beef broth and bring to a simmer.
Mix sour cream and flour until smooth; gradually whisk into broth mixture. Stir and heat until sauce thickens. Add beef and heat through; season to taste.
Serve over hot egg noodles; garnish with minced fresh parsley.