Ingredientes para Beef Stroganoff Good To Use To Leftover Roast
- 1 package (1 ounce) dry onion soup mix
- 1 can (10 3/4 ounce) cream of mushroom soup
- 2 cups sliced fresh mushrooms (optional)
- 2 - 2 1/2 lbs leftover beef roast, sliced thinly
- 2 cups beef broth
- 1 cup sour cream
- Not explicitly listed as a separate ingredient with a quantity in the recipe
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped
- 1 cup sliced carrots (optional, if using leftover roasted carrots)
- 1 cup cubed potatoes (optional, if using leftover roasted potatoes)
- 1 (12 ounce) package wide egg noodles, rice or mashed potatoes (for serving)
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Como fazer Beef Stroganoff Good To Use To Leftover Roast
- In a large bowl, slice the leftover roast beef thinly against the grain. If using leftover roasted carrots and potatoes, chop them into bite-sized pieces.
- In your slow cooker, combine the sliced beef, carrots, potatoes (if using), beef broth, sour cream, Dijon mustard, Worcestershire sauce, and paprika.
- Stir gently to combine all ingredients ensuring the beef is evenly coated.
- Cover and cook on low for 370 minutes (6 hours and 10 minutes) or until the beef is incredibly tender.
- During the last 30 minutes of cooking, stir in the fresh parsley.
- Once cooked, serve the stroganoff hot over egg noodles, rice, or mashed potatoes. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
11g
Fat
20g
Carbs
5g
