Leftover's Speedy Stroganoff

• 2 tablespoons olive oil
• 13 cup onion, chopped
• 16 ounces beef roast, cooked and cut into bite size pieces about 2 cups
• 1 garlic clove, minced
• 2 tablespoons flour
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 14 teaspoon black pepper
• 12 teaspoon paprika
• 8 ounces mushrooms, drained
• 10 34 ounces cream of chicken soup
• 12 cup beef stock
• 8 ounces plain fat-free yogurt or 8 ounces sour cream

1. In a large skillet, heat oil over medium heat; saute onion.
2. When onion is soft, reduce heat to low; stir in beef, garlic, flour, salt, Worcestershire, black pepper, and paprika.
3. Cook for a few minutes.
4. Stir in mushrooms, soup, and beef stock.
5. Simmer 10 minutes.
6. Fold in yogurt or sour cream; heat through but do not boil.
7. Serve over noodles.

olive oil, onion, beef roast, garlic, flour, salt, worcestershire sauce, black pepper, paprika, mushrooms, cream of chicken soup, beef stock, yogurt

Taken from www.food.com/recipe/leftovers-speedy-stroganoff-270743 (may not work)