Beef Stroganoff
Use leftover roast as a great start for this rich and creamy main dish
Ingredients
- 1-2 c beef strips, stew meat, leftover roast, or meatballs
- 2 c water
- 2/3 c casserole sauce mix*
- 2 c pasta egg noodles, penne, or spiral pasta
- 1/2 T Worcestershire sauce
- 1/2 c sour cream
Instructions
- Brown beef in a skillet with a swirl of olive oil, or warm up meat if already cooked
- In a microwave-safe large bowl (such as an 8-cup Pyrex pourable measure), combine water and casserole sauce mix. This mix (see recipe) has beef bouillon, seasonings, cornstarch for thickening, and dry milk for a creamy base. It replaces use of canned cream of mushroom soup.
- Whisk the water and sauce mix and microwave at three-minute intervals until it begins to thicken. Whisk between each cook time. Continue cooking in microwave for one-minute segments, watching so it doesn't bubble over.
- Add thickened sauce to beef in skillet. Bring to a bubble and add pasta, keeping heat high enough to cook the pasta. Cook for 8-11 minutes, checking texture of pasta toward the end. Add up to a cup of hot water during cooking if the mixture gets too thick.
- Add Worcestershire sauce and sour cream or plain yogurt just before serving.
- Serves six with veggies and homemade bread.