Company Stroganoff

Name: Company Stroganoff
Ingredients: 4 c. leftover beef roast, cut into small pieces; 2 Tbsp. canola oil; 1 Tbsp. butter; 2 c. fresh mushrooms; 1 large onion, chopped; 2 1/2 Tbsp. flour; 1/4 tsp. cinnamon; 1/4 tsp. nutmeg; 1 can chicken broth; 1 small can evaporated milk; 2 beef bouillon cubes (or 3 Tbsp. juice from roast); 1/2 tsp. celery seed; 1 Tbsp. chopped parsley or celery leaves (fresh or dried); salt and pepper to taste; 2 c. sour cream; 1 large pkg. small-size egg noodles

16 ingredients

8 steps

Ingredients

4 c. leftover beef roast, cut into small pieces
2 Tbsp. canola oil
1 Tbsp. butter
2 c. fresh mushrooms
1 large onion, chopped
2 1/2 Tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 can chicken broth
1 small can evaporated milk
2 beef bouillon cubes (or 3 Tbsp. juice from roast)
1/2 tsp. celery seed
1 Tbsp. chopped parsley or celery leaves (fresh or dried)
salt and pepper to taste
2 c. sour cream
1 large pkg. small-size egg noodles

Directions

1

In a dutch oven or deep large skillet, heat oil and butter, add mushrooms and onion and saute 2-3 minutes.
2

Mix flour and dry ingredients; sprinkle over meat and toss to coat meat.
3

Add meat, chicken broth, beef bouillon cubes, celery seed, parsley (or celery leaves).
4

Cook until it bubbles good; add evaporated milk, stirring well.
5

Turn off and cover.
6

Cook egg noodles as directed on package; drain.
7

Gently fold sour cream into meat mixture. Serve immediately after adding the sour cream.
8

Spoon onto egg noodles and serve with salad or vegetable and roll.