Saturday, February 13, 2010

Leftover Pot Roast Stroganoff

  • 6-10 ounces leftover pot roast, cubed
  • 1 - 2 cups leftover pot roast gravy
  • 1 can mushrooms, drained
  • 1/2 cup cream
  • 1/2 cup beef consume or stock
  • salt
  • pepper
  • 1/2 teaspoon Mrs. Dash Italian Seasoning
  • 1 cup fettuccine or egg noodles
  • 1 heaping tablespoon cornstarch mixed with COLD water


Cube leftover pot roast and set aside. Boil fettuccine 12-13 mins. In a saute pan put the leftover roast gravy and turn on low-medium heat. Whisk in cream slowly being careful not to curdle the cream. Add salt, pepper, beef consume/stock and Mrs. Dash. Stir in mushrooms and pot roast chunks. Serve stroganoff over fettuccine.

Notes & Tips:

Looking for an idea to use up the rest of the pot roast I thought that because of the wine base from the pot roast gravy would make a great stroganoff. This certainly is not your normal super creamy stroganoff, the wine flavor from the gravy was the real shining star in this recipe.


Pretty good

Nutrition Facts:
Serves 2
Calories 310, Fat 19g, Carbs 15g, Protein 25g

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