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Pot Roast Stroganoff


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  • 1 T butter
  • 1/4 C diced red onions
  • 8 oz baby portabella mushrooms
  • 2 C water
  • 8 oz extra wide egg noodles
  • 1/4 C roasted red peppers
  • 1 24 oz pkg fully cooked beef pot roast
  • 1/4 C sour cream
  • 1/8 tsp pepper


Cooking time 10mins


Step 1

Place butter, onions mushrooms, water, and noodles in large saute pan; cover and bring to boil on medium high
Remove cover when mixture begins to boil.
Boil 5-6 minutes, stirring occasionally or until most of liquid is absorbed. Meanwhile, cut red peppers into thick strips
Remove pot roast from package (reserve gravy) Cut meat into bite size pieces
Stir pot roast, reserved gravy, red peppers and sour cream into noodle mixture, cook 2-3 minutes uncovered, stirring often, or until thoroughly heated
Season with pepper and serve


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