This recipe is so simple anybody could do it. In fact this recipe can be done according to your schedule so even if you’re a working mom that doesn’t get home until 5 or a stay at home mom that can spend an hour cooking dinner this recipe will be great for you. Not to mention this recipe will get rid of that hunk of roast still leftover from Sunday’s dinner.
What I like most about this recipe is that it has “parts” and each part can be done ahead of time or just before you eat it doesn’t matter. I have made it 3 days before we eat it but I have also made it fresh when we eat it and it tastes the same.
First you need to make sure you have enough leftover roast. I’m going to give instructions for a family of four but you can adjust it to your needs. For four people you want to make sure you have about 2-½ inch slices of roast or more (my family are meat eaters and like it better when there is 3 slices but 2 works. ) Once you have the roast just follow the recipe.
Creamy Leftover Beef Stroganoff
2+ slices of leftover beef cut in thin strips or cubed
½ tsp dry onion (optional)
1 can of cream of mushroom soup
½ c sour cream Mushrooms (optional)
Egg noodles or rice
The easiest thing to prepare the meat is cut it the night you have it then put it in a container so it is ready to go but you can cut it the day you do make the stroganoff it is totally up to you.
Put the meat in you crock-pot and sprinkle the onion over it if you want it.
In a separate bowl, mix the sour cream and cream of mushroom soup, if you want more mushrooms then slice some and add it to this soup mix.
Then pour your soup mix over the meat and cook on low for 7-8 hours or high 3-4 hours.
As for the noodles or rice, you can cook it when you get home, or a few nights before.
If I plan to be home then I make them that day, but if I know I will be gone then I make them the night before and stick it in the fridge.
To warm it up you can put either one in a frying pan with a little water or just add it to the crock pot for half an hour.
With this leftover beef recipe you can also cut the meat then freeze it. When you are ready to use it, just throw it in the crock-pot frozen and add another 30 minutes cooking time.
I have also doubled the recipe before and frozen half of it. I then let it defrost for about an hour on the counter then throw it in the crock pot with ½ c of water and let it cook all day. It ends up a littler thicker but it still taste great. One warning though. Do not freeze the noodles, they turn out really awful tasting. Rice is okay to freeze but your still better off making it fresh.
See how simple that was. I love leftover recipes and this is one my most enjoyed. Hope you like it as much as me.