Leftover's Speedy Stroganoff

Name: Leftover's Speedy Stroganoff
Ingredients: 2 tablespoons olive oil; 13 cup onion, chopped; 16 ounces beef roast, cooked and cut into bite size pieces about 2 cups; 1 garlic clove, minced; 2 tablespoons flour; 1 teaspoon salt; 1 tablespoon Worcestershire sauce; 14 teaspoon black pepper; 12 teaspoon paprika; 8 ounces mushrooms, drained; 10 34 ounces cream of chicken soup; 12 cup beef stock; 8 ounces plain fat-free yogurt or 8 ounces sour cream

13 ingredients

7 steps

Ingredients

2 tablespoons olive oil
13 cup onion, chopped
16 ounces beef roast, cooked and cut into bite size pieces about 2 cups
1 garlic clove, minced
2 tablespoons flour
1 teaspoon salt
1 tablespoon Worcestershire sauce
14 teaspoon black pepper
12 teaspoon paprika
8 ounces mushrooms, drained
10 34 ounces cream of chicken soup
12 cup beef stock
8 ounces plain fat-free yogurt or 8 ounces sour cream

Directions

1

In a large skillet, heat oil over medium heat; saute onion.
2

When onion is soft, reduce heat to low; stir in beef, garlic, flour, salt, Worcestershire, black pepper, and paprika.
3

Cook for a few minutes.
4

Stir in mushrooms, soup, and beef stock.
5

Simmer 10 minutes.
6

Fold in yogurt or sour cream; heat through but do not boil.
7

Serve over noodles.