Speedy Roast Beef Stroganoff

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!

RatingDifficultyBeginner

ShareTweetSaveShare

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 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)

1

Cook noodles according to package directions.

2

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.

3

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.

4

Serve over hot egg noodles; garnish with minced fresh parsley.

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)

Directions

1

Cook noodles according to package directions.

2

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.

3

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.

4

Serve over hot egg noodles; garnish with minced fresh parsley.

Speedy Roast Beef Stroganoff
3 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply