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Pot Roast Stroganoff
Recipes
Pot Roast Stroganoff
4 servings
20 minutes total

Ingredients

  • 1 tablespoon salted butter
  • ½ cup diced fresh red onions
  • 8 oz sliced fresh baby portabella mushrooms
  • 2 cups water
  • 8 oz egg noodles
  • ¼ cup roasted red peppers
  • 1 package fully cooked beef pot roast (15–16 oz)
  • ¼ cup sour cream
  • ⅛ teaspoon pepper

Steps

    1. Place butter, onions, mushrooms, water, and noodles in large sauté pan; cover and bring to a boil on medium-high.
    2. Remove cover when mixture begins to boil. Boil 5–6 minutes, stirring occasionally, until liquid has been mostly absorbed. Meanwhile, cut red peppers into thin strips.
    3. Remove pot roast from packaging (reserve gravy) and cut into bite-size pieces. Stir pot roast, gravy, red peppers, and sour cream into noodle mixture; cook 2–3 minutes, stirring often, until meat iis 165°F. Season with pepper and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 390, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 110mg, Sodium 430mg, Total Carb 43g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 10%