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

Ingredients

  • 2 cups water
  • 1 (15 oz) package fully cooked beef pot roast with gravy
  • 3 tablespoons garlic-herb butter, divided
  • ½ cup diced fresh yellow onions
  • 8 oz sliced fresh baby portabella mushrooms
  • 8 oz egg noodles
  • ¼ cup sliced roasted red bell peppers
  • ¼ cup sour cream
  • ⅛ teaspoon pepper

Steps

    1. Place water in large sauté pan; cover and bring to a boil on medium-high. Remove pot roast from packaging (reserve gravy) and cut/shred into bite-size pieces.
    2. Meanwhile, melt 2 tablespoons butter in large, nonstick sauté pan on medium-high. Add onions and mushrooms; cook 4 minutes, stirring occasionally, until tender.
    3. Add pasta to pan with water; cook 5–6 minutes, stirring occasionally, until liquid has been mostly absorbed.
    4. Stir pot roast, gravy, red peppers, pasta, and remaining 1 tablespoon butter into mushroom mixture; cook 2–3 minutes, stirring often, until meat is 165°F. Remove from heat; stir in sour cream and pepper. Serve.

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

Amount per ¼ recipe serving: Calories 440, Total Fat 17g, Sat Fat 9g, Trans Fat 0g, Chol 125mg, Sodium 470mg, Total Carb 42g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 10%