Two weekends ago, my husband made round steak with homemade gravy for dinner which turned out to be a little dry. I had considered using it in pot pie, but I didn’t think that would solve the dryness issue. After consulting The Use-It-Up Cookbook: A Guide for Minimizing Food Waste, I decided to try the Quick Beef Stroganoff, a family favorite. However, I altered the recipe a little to use up the homemade beef gravy and some frozen sauteed mushrooms.
Quick Beef Stroganoff
3 T. flour
2 cups cooked beef, sliced
1 clove garlic, minced
1/4 cup olive oil
1/2 cup onion, chopped
1/4 cup water
1 (10.75 oz) can cream of chicken or mushroom soup
4 ounces canned mushrooms, drained
1 cup sour cream
Put the flour and pepper in a dish, and drop the sliced beef into the mixture to coat the beef.
Brown the beef in a large skillet and then add onion and garlic. Saute until the onions are translucent. Add water to the mixture and stir to loosen the bits on the bottom of the skillet.
Add soup and mushrooms. Heat until the mixture is warmed thoroughly. Just before serving, add the sour cream.
Instead of soup, I used the gravy thinned with a little water. Instead of canned mushrooms, I used mushrooms already sauteed in butter from the freezer.
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