A delightful twist on the classic stroganoff, perfect for using up leftover roast beef.
Heat a saucepan over medium heat and add a drizzle of oil.
Using a non-stick pan can make cleanup easier.
Sauté the chopped onion in the saucepan until softened.
Stir frequently to prevent the onions from burning.
Add minced garlic to the onions and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid bitterness.
Stir in the sliced mushrooms and cook until they release their moisture and become tender.
For a deeper flavor, let the mushrooms brown slightly.
Add the chopped roast beef to the saucepan and heat through.
Ensure the beef is evenly distributed for consistent heating.
In a mixing bowl, combine the milk, ketchup, and sour cream, then pour into the saucepan.
Mix thoroughly to create a smooth sauce.
Bring the mixture to a gentle simmer and cook for 8 minutes, stirring occasionally.
Avoid boiling to prevent the sauce from curdling.
Cook the egg noodles according to package instructions, then drain.
Toss the noodles with a bit of butter to prevent sticking.
Serve the stroganoff over the cooked noodles and enjoy.
Garnish with fresh parsley for a pop of color and flavor.
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