Beef Stroganoff

I tend to make this dish when I have left over Prime Rib or beef from another meal I’ve prepared. I think what makes it taste so wonderful is the fact the the “leftover” beef I’m generally using has some seasoning on it already. This one was made using the leftover Prime Rib from our Christmas dinner which had a wonderful horseradish crust on it. It is the Prime Rib recipe rich here on my Blog, so be sure to check it out! You certainly don’t have to wait for a holiday to enjoy a Prime Rib dinner!

Ingredients

2 Lbs good quality beef cubed and already cooked through

2 cans Cambells cream of mushroom soup

1/4 cup sour cream

1 large onion sliced

2 cups sliced fresh mushrooms

5 coves garlic minced

3 Tbsp Worcestershire sauce

3 Tbsp Olive oil

2 Tbsp better than boulion

1/2 cup milk

1 tsp ea salt and pepper

in a large skillet add the Olive oil and heat to medium. add the garlic and onions and cook for 3 minutes. Add the mushrooms, salt and pepper and saut’e till tender. Add the cubed beef and stir to combine. Add the remaining ingredients stirring to combine and creating a lovely rich sauce. Reduce the heat and simmer for 20 minutes to combine the flavors and fully heat through.

Serve over Egg Noodles, rice or alone for a carb free dish with a salad and veggies.