Recipe by Bill Hilbrich
This is an off the shelf meal, but if you choose to use fresh mushrooms, be sure to add a quarter cup of additional liquid. An interesting variation is to skip the cheese and add a quarter cup of sour cream and a quarter teaspoon of nutmeg to make a stroganoff. Cooking is a Creative Sport.
Top Review by sloe cooker
It couldn't get much easier than this, and tasted very good. I had leftover fried potatoes and roast beef. I sliced the potatoes to make squares and heated up in a fry pan, with a small can of shatike mushrooms with the juice added. Instead of saute'ing the onions, I added a good couple of shakes of onion powder. Then I diced up the sliced leftover roast beef and added to the potato and mushrooms. Covered the pan and heated on slow until heated well. Topped with grated sharp cheddar cheese. Good comfort food. Thanks Bill Hilbrich for posting
- 236.59 ml cooked beef (packaged is fine)
- 1 medium potato, peeled and finely diced
- 118.29 ml onion, diced
- 118.29 ml cheddar cheese, shredded
- 198.44 g can mushrooms, and the liquid
- 14.79 ml olive oil
- 2.46 ml black pepper
Directions See How It's Made
- Saute the onion in the olive oil within a skillet that has a tight fitting lid.
- When the onion is nearly transparent, add the diced potato and the mushrooms and liquid.
- Lower the heat and simmer covered for 6 minutes or until the liquid is nearly gone and potato is starting to get soft.
- Add the meat and the pepper, stir and cook for an additional 2 minutes.
- Plate the mixture and sprinkle the cheese on top.