There aren’t usually a lot of leftovers of this beef stroganoff, but if there are, they reheat nicely. I like to add just a touch of milk before warming it up to keep things from getting too dry. My husband will take this to work with him too if there is enough. He loves it when we have homemade leftovers and he doesn’t have to eat a boring sandwich or something out of the vending machine. I don’t blame him there! Feel free to skip the noodles and try this over rice. It’s also very delicious that way.
I love the way our house smells when I make this beef stroganoff. I don’t have to call anyone to the table… they’re already there waiting!
Ingredients
- 1 lb beef tips or left over pot roast meat
- 1 small onion , diced
- 1 clove garlic , minced
- 3/4 lb fresh mushrooms , sliced
- 3 tablespoons Gold Medal flour
- 2 cups beef broth
- salt & pepper to taste
- 2 teaspoons Worcestershire sauce
- 3/4 cup Daisy sour cream
- 2 tablespoons fresh parsley
Instructions
- Brown beef tips, onion and garlic in a pan until no pink remains. Drain fat.
- Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
- Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
- Remove beef mixture from the heat, stir in sour cream and parsley.
- Serve over egg noodles.
Quick Tip: Use beef broth from a can for the best flavor.
