Stroganoff Recipe with Leftover Mississippi Beef
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.
Ingredients (9)
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butter 2 tablespoons
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olive oil 1 tablespoon
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button mushrooms, sliced 12 ounces
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kosher salt and ground black pepper, to taste
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flour 2 tablespoons
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beef broth 1½ cups
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Dijon mustard 1 teaspoon
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Leftover Mississippi Roast, Shredded 3 cups
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sour cream 3 tablespoons
Steps (4)
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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.
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2
Sprinkle the mushrooms with the flour and stir to coat. Add beef broth and bring to a boil, stirring constantly until slightly thickened.
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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.
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4
Serve warm, spooned over buttered egg noodles.
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