It's a great idea to make enough Roast Beef for leftovers and this is one of my favourite ways to make a whole new meal.
- 3-4 cups slivered leftover roast beef
- 2 tablespoons oil
- 1 large onion
- about 15 large button mushrooms
- 2 tablespoons flour
- 2 cups beef or mushroom broth
- 1/3 cup red wine (optional)
- 1/4 cup fresh or freeze dried chopped parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- a few dashes cayenne pepper
- 1 cup sour cream
- salt and pepper to taste
- wide or medium hot buttered noodles
- In a large saucepan, saute onion and mushrooms in oil over medium heat, stirring occasionally until veggies begin to caramelize.
- Add flour and stir to combine for a minute and then add mushroom or beef broth and red wine, stirring to create a sauce.
- Add leftover roast beef and seasonings and simmer a few minutes to blend flavours.
- Add sour cream and season with salt and pepper to taste. Heat through.
- Add a bit more broth if necessary to thin the sauce and bring to a simmer.
- Serve over hot buttered noodles.