Ingredients
- 2 cups leftover roast beef, sliced thin
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 1 cup beef broth
- 1 cup sour cream
- 8 oz egg noodles or pappardelle
- 1 tablespoon flour
- 1 tablespoon butter
Instructions
- Gather your ingredients, ensuring everything is chopped and ready to go.
- Heat a tablespoon of butter over medium heat in a large skillet.
- Add the sliced onions and sauté for about 3-4 minutes until translucent.
- Toss in the garlic and mushrooms, cooking until tender and golden brown (5-7 minutes).
- Add a tablespoon of flour and stir until incorporated.
- Pour in the beef broth while stirring until it thickens, then bring to a gentle simmer.
- Mix in the chopped leftover roast beef and let simmer for another 5-10 minutes.
- Stir in the sour cream before removing from heat.
- Serve over noodles or mashed potatoes, garnished with parsley.
Notes
Serve with garlic bread or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: None