| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This popular dish is a delicious way to use leftover beef. The creamy mushroom sauce clings to the noodles thanks to a bit of sour cream and flour used as thickeners.

Roast Beef a La Stroganoff

1/4 cup butter
1/2 cup chopped celery
1 onion, chopped
1/4 pound mushrooms, sliced
1/2 cup all-purpose flour
1 teaspoon soy sauce
1 1/2 cups beef broth
1 cup sour cream
3/4 pound cooked roast beef, cut into strips

Cooked wide noodles for accompaniment

1. In a large, heavy skillet, melt butter over medium-high heat. Add celery, onion and mushrooms and sauté until tender.
2. Stir in flour and soy sauce. Add beef broth and cook, stirring, until thickened. Stir in sour cream. Add roast beef and heat thoroughly. Serve over warm noodles.

Makes 6 servings.