This traditional dish is a nice way to use up leftover beef - from pot roast to steak.

Ingredients

• 2 tbsp. olive oil
• 3 tbsp. butter
• 1 cup chopped onion
• 1-1/2 cups sliced mushrooms
• 4 cups cooked beef
• 1 cup beef stock

• 1-1/2 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. caraway seeds
• 2 cups sour cream
• 1 lb. noodles

Instructions

1. Heat the oil and two tablespoons of the butter in a skillet over medium heat. Add the onions first, then the mushrooms, and saute until the onions are softened and translucent. Trim the beef and cut in strips. Add the meat and continue cooking, stirring occasionally, for ten minutes. Stir in the stock and simmer over low heat for thirty minutes.

2. Blend the flour, caraway seeds, and sour cream and add to the skillet, stirring constantly. Cook the mixture slowly until it thickens, but do not let it boil.

3. Cook the noodles according to package directions, drain, and add the last tablespoon of butter. Serve stroganoff over hot noodles. Makes 4 servings.

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Find more about:

• Beef General |
• Entrees |
• Mushrooms |
• Noodles |
• Onions |
• Pasta & Rice Recipes |
• Sour Cream

Related Categories:

• Pasta & Rice Entrees |
• Beef Entrees