Leftover's Speedy Stroganoff

Quick and easy to make using leftover ingredients, creamy and flavorful

May be high in sodium and fat depending on ingredients used

Good source of protein and nutrients such as iron and B vitamins from the beef, mushrooms are low in calories and high in nutrients such as vitamin D

	2 tablespoons olive oil
	1/3 cup onion , chopped
	16 ounces beef roast , cooked and cut into bite size pieces about 2 cups
	1 garlic clove , minced
	2 tablespoons flour
	1 teaspoon salt
	1 tablespoon Worcestershire sauce
	1/4 teaspoon black pepper
	1/2 teaspoon paprika
	8 ounces mushrooms , drained
	10 3/4 ounces cream of chicken soup
	1/2 cup beef stock
	8 ounces plain fat-free yogurt or 8 ounces sour cream

1.	Heat olive oil in a large skillet over medium-high heat
2.	Add chopped onion and sauté until translucent
3.	Add beef and garlic, cook until beef is browned
4.	Sprinkle flour, salt, pepper, and paprika over the beef mixture and stir well
5.	Add mushrooms, cream of chicken soup, beef stock, and Worcestershire sauce, stir well
6.	Bring to a boil and reduce heat to low
7.	Simmer for 5-10 minutes
8.	Stir in the yogurt or sour cream and cook until heated through
9.	Serve over rice or noodles

Leftover’s Speedy Stroganoff