Stroganoff Recipe with Leftover Mississippi Beef

Name: Stroganoff Recipe with Leftover Mississippi Beef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 12 ounces button mushrooms; kosher salt; 2 tablespoons flour; 1½ cups beef broth; 1 teaspoon Dijon mustard; 3 cups shredded leftover Mississippi beef; 3 tablespoons sour cream

We’re calling it: This is the best beef stroganoff recipe out there. Why? ‘Cause it’s made with our ranched up Mississippi Pot Roast and comforting egg noodles. For the family that can’t get enough ranch, it’s a new cozy classic.

Prep Time 5 min
Cook Time 15 min
Servings 4

Stroganoff Recipe with Leftover Mississippi Beef

Print Print

Ingredients (9)

butter 2 tablespoons
olive oil 1 tablespoon
button mushrooms, sliced 12 ounces
kosher salt and ground black pepper, to taste
flour 2 tablespoons
beef broth 1½ cups
Dijon mustard 1 teaspoon
Leftover Mississippi Roast, Shredded 3 cups
sour cream 3 tablespoons

For safe meat preparation, reference the USDA website.

Steps (4)

1

In a large, heavy skillet set over medium heat, melt butter and olive oil together. When butter is foaming, add mushrooms and sauté, stirring occasionally, until browned. Season lightly with salt and pepper.
2

Sprinkle the mushrooms with the flour and stir to coat. Add beef broth and bring to a boil, stirring constantly until slightly thickened.
3

Reduce heat to low and stir in the mustard, followed by the Mississippi beef. Cook, stirring, until the beef is warmed through. Remove from heat and stir in the sour cream.
4

Serve warm, spooned over buttered egg noodles.