Speedy Roast Beef Stroganoff

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junio 27, 2015

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!
[timer length=15]15 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 15 mins
  • 5 mins

    15 mins

    20 mins

  • Productos: 4 Servings


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)


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.

SUPER Speedy Version: Omit thyme, sour cream and flour. Stir in 1/4 cup (50 mL) herb and garlic flavoured cream cheese instead of sour cream and flour mixture.