Leftover's Speedy Stroganoff

Here is another way to use leftover beef roast. I hope you enjoy this as much as we do.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1⁄3 cup onion, chopped
• 16  ounces beef roast, cooked and cut into bite size pieces about 2 cups
• 1  garlic clove, minced
• 2  tablespoons flour
• 1  teaspoon salt
• 1  tablespoon Worcestershire sauce
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon paprika
• 8  ounces mushrooms, drained
• 10 3⁄4 ounces  cream of chicken soup
• 1⁄2 cup  beef stock
• 8  ounces plain fat-free yogurt or 8  ounces sour cream

Directions

1. In a large skillet, heat oil over medium heat; sauté onion.
2. When onion is soft, reduce heat to low; stir in beef, garlic, flour, salt, Worcestershire, black pepper, and paprika.
3. Cook for a few minutes.
4. Stir in mushrooms, soup, and beef stock.
5. Simmer 10 minutes.
6. Fold in yogurt or sour cream; heat through but do not boil.
7. Serve over noodles.