Leftover Roast Beef Stroganoff

• 2 -3 cups cooked beef, julienned
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon vegetable oil
• 1 (10 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/2 - 1 cup mushroom, sliced
• 2 tablespoons ketchup
• 1 teaspoon beef bouillon
• pepper

1. In saucepan over medium heat, saute onion in oil about 5 minutes.
2. Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
3. Add roast beef and cook until heated through.
4. In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
5. Cook uncovered 8-10 minute.
6. If using sour cream, stir in just before serving.
7. Serve over noodles or mashed potatoes.

beef, onion, garlic, vegetable oil, cream of mushroom soup, milk, mushroom, ketchup, beef bouillon, pepper

Taken from www.food.com/recipe/leftover-roast-beef-stroganoff-340909 (may not work)