Stroganoff Recipe with Leftover Mississippi Beef
- Prep time5 min
- Cook time15 min
- Servings4
We’re calling it: This is the best beef stroganoff recipe out there. Why? ‘Cause it’s made with our ranched up Mississippi Pot Roast and comforting egg noodles. For the family that can’t get enough ranch, it’s a new cozy classic.
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- Notes
- 100% would recommend
Ingredients(9)
butter
2 tablespoons
olive oil
1 tablespoon
button mushrooms, sliced
12 ounces
kosher salt and ground black pepper, to taste
flour
2 tablespoons
beef broth
1½ cups
Dijon mustard
1 teaspoon
Leftover Mississippi Roast, Shredded
3 cups
sour cream
3 tablespoons
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
In a large, heavy skillet set over medium heat, melt butter and olive oil together. When butter is foaming, add mushrooms and sauté, stirring occasionally, until browned. Season lightly with salt and pepper.
- 2
Sprinkle the mushrooms with the flour and stir to coat. Add beef broth and bring to a boil, stirring constantly until slightly thickened.
- 3
Reduce heat to low and stir in the mustard, followed by the Mississippi beef. Cook, stirring, until the beef is warmed through. Remove from heat and stir in the sour cream.
- 4
Serve warm, spooned over buttered egg noodles.
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