Simple Roast Beef Stroganoff

Name: Simple Roast Beef Stroganoff
Cuisine: American
Ingredients: 3 cups uncooked medium egg noodles; 1 (8 ounce) package presliced mushrooms; 1 (17 ounce) fully-cooked beef roast au jus (such as Hormel); 1 (8 ounce) container light sour cream; 1 (10 3/4 ounce) can condensed reduced-fat cream of mushroom soup; 1/2 teaspoon freshly ground black pepper; 1/2 cup chopped green onion

michael.ac.jones @cook_3625111

Simple Roast Beef Stroganoff

michael.ac.jones @cook_3625111

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Ingredients

3 cupsuncooked medium egg noodles
1 (8 ounce)package presliced mushrooms
1 (17 ounce)fully-cooked beef roast au jus (such as Hormel)
1 (8 ounce)container light sour cream
1 (10 3/4 ounce)can condensed reduced-fat cream of mushroom soup
1/2 teaspoonfreshly ground black pepper
1/2 cupchopped green onion

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Steps

1

Cook pasta according to package directions (omit salt or fat)
2

While pasta cooks, heat large nonstick skillet over medium high heat. Coat pan with cooking spray. Add mushrooms to pan; saute for six minutes or until tender.
3

While mushrooms cook, microwave roast according to package directions. Strain roast, reserving 1/3 cup jus. Break roast into bite size chunks using a fork.
4

Drain pasta, return to pan, and immediately stir in sour cream and soup until blended. Cook over medium heat for two minutes or until thoroughly heated. Gently stir in roast, reserved jus, mushrooms, and 1/2 teaspoon pepper. Garnish with green onions.