Great use for left over beef roast

Submitted by:  John K.

Ingredients:

• 4 cups cooked roast
• 2 TBS olive oil
• 2 TBS butter
• 1 cup finely chopped onion
• 1 ½ cups slice mushrooms, fresh
• Dash Worcestershire sauce
• 1 cup beef consommé or broth
• 2 ¼ TBS flour
• 1 ½ tsp salt
• ½ tsp white pepper
• ¾ tsp caraway seed
• Dash nutmeg
• Dash garlic powder
• 3 cups sour cream
• 1 bag egg noodles, cooked according to directions
• 2 TBS butter
• 1 large can petit pois peas

Instructions:

1. Trim fat from roast and cut into strips
2. Heat oil and butter in Dutch oven; add onions, mushrooms, Worcestershire sauce; cook for 10 minutes until onions have begun to turn brown
3. Add meat and cook additional 10 minutes
4. Add consommé and cook 15 additional minutes at simmer (do not boil)
5. Add flour and seasonings, continue cooking until flour has dissipated and mixture thickens
6. Add sour cream and cook slowly additional 5 minutes; lower heat to just warm
7. In separate skillet add noodles, butter, and peas and cook 5 minutes until thoroughly heated
8. Add meat mixture with pasta and gently combine; serve hot

Serves 6-8