Pot Roast Stroganoff

I decided to make my life a thousand times simpler and I decided to make 1 huge pot roast! Then I used the delicious left overs all week long as brand new meals. Best time and money saver…ever! Make this pot roast and eat like a king for a week.

This round I made a scrumptious spin on beef stroganoff. I added some fresh mushrooms and sour cream to the already made pot roast and poured it all over some pasta…BAM! Dinner was complete.

You Will Need: (makes 2 servings)

Pot Roast leftovers (1/2 cup of meat and cooking liquid)

Sliced mushrooms (4oz.)

3 heaping TBSP Sour Cream

1/2 c. Milk

1 c. cooked pasta (whatever you have on hand)

2 TBSP butter

Salt’n’pepper to taste

 

It is that gosh darn simple.

In a pan, saute the mushrooms in 1 TBSP of butter.

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Once the mushrooms are tender, toss in the pot roast leftovers (and cooking liquid).

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Stir until the meat is heated through.

Add the sour cream and stir to combine.

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Add the milk, slowly. Stir to combine.

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Let the mixture simmer on low until it thickens to a gravy like consistency. (You can always go shy on the milk if you are worried about it not thickening properly.)

In a pot, boil water and cook 2 servings of pasta until done. Just follow the box.

Once the pasta is cooked a drained, toss in remaining butter and season with salt’n’pepper to taste.

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Divide up the pasta and the stroganoff sauce into 2 bowls! It is so good and comforting! Perfect to curl up on the couch and go on a Netflix binge!

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Enjoy!

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