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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I have tried many different ways to use up leftover roast beef, but my husband says this is the best! reports Emma Magielda from Amsterdam, New York. I experimented until I came up with all the right ingredients for this nicely seasoned dish. Ingredients:
1 small onion, chopped |
1 teaspoon canola oil |
2 garlic cloves, minced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup milk |
2 to 3 cups julienned cooked roast beef |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
2 tablespoons ketchup |
1 teaspoon beef bouillon granules |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon pepper |
hot cooked noodles |
Directions:
1. In a small saucepan over medium heat, cook and stir onion in oil until tender. Add garlic; cook 1 minute longer. Stir in soup and milk until blended. Add the beef, mushrooms, ketchup, bouillon, salt and pepper; heat through. Serve over noodles. Yield: 3-4 servings.
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