I usually make what we call 'mock' Beef Stroganoff, because it's not complicated enought to be the 'real' thing ... but it is sooo Yummy for something soooo easy.
Ingredients
1 lb - Shredded Roast Beef or Beef Pot Roast
1 cup Beef broth from the roast (&/or water or canned broth)
1 can (*Healthy Request) Cream of Mushroom Soup
1 cup - Breakstone (Fat Free) Sour Cream
1. Heat beef, broth &/or water in a large sauce pan. I usually use however much broth I have on hand and add a little water only if needed.
2. Stir in cream of mushroom soup. (You can add sliced fresh or canned mushrooms if desired.)
3. Bring mixture just to a boil and then reduce heat. Allow to simmer as your noodles, rice or potatoes cook.
4. When almost ready to serve, stir in the Sour Cream. Allow this to simmer till hot, but do not boil once the sour cream is added or it may 'break' and curdle.
5. Serve mixture over noodles, rice, bread, or potatoes. Egg Noodles are most traditional for stroganoff ... but we like to use Ronzoni Healthy Harvest pasta.
Please Note: I usually make it with as many 'light' & reduced fat ingredients if possible, but of course you can use 'regular' if you aren't dieting.
** I like to use left over roast and broth from a roast that has cooked in the crockpot. I usually buy a roast a little larger than we need for one meal and save part of it to make this recipe a few nights later. You can easily 'de-fat' the broth after it has chilled in the refrigerator. If you don't have at least a cup of broth, add water as needed. You can also substitute a pound of browned, crumbled, drained and rinsed ground beef for the roast. My family likes it either way, but I really prefer to make it with roast.
Number of Servings: 6
beef stroganaff 
it. Most beef broth has it in it
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