Easy Stroganoff


Ever have so much left over pot roast you just aren’t sure what to do with it? Well you can transform it into a super easy beef stroganoff dinner! You’ll have a dinner the family will love in no time without wasting the leftovers!


  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 4-6 Servings


2 tbsp butter

1/2 cup onions, diced

2 cloves garlic, minced

8 oz. sliced mushrooms

2 tbsp all-purpose flour

1 1/2 cups prepared Orrington Farms® Broth Base - Beef Flavored With Other Natural Flavor Shop Now

1/2 tsp dried thyme

1 tbsp paprika

1/8 tsp nutmeg

1 packet Orrington Farms® Organics Meal Creations® Pot Roast Seasoning

1 can (10.75 ounce) condensed cream of mushroom soup

kosher salt and freshly ground black pepper, to taste

2 cups shredded cooked leftover pot roast

2 tbsp sour cream

cooked egg noodles

dried parsley for garnish


1Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and mushrooms and cook until softened.

2Sprinkle the flour over the vegetables and stir until the flour is well coated with the juices in the pan.

3Add the broth, thyme, paprika, nutmeg and pot roast seasoning, stirring constantly, until thickened. Add the cream of mushroom soup and season with salt and pepper to taste.

4Mix in the cooked pot roast and sour cream and cook a few minutes until heated through.

5Serve the stroganoff over hot cooked egg noodles and dusted with parsley.