Company Stroganoff

• 4 c. leftover beef roast, cut into small pieces
• 2 Tbsp. canola oil
• 1 Tbsp. butter
• 2 c. fresh mushrooms
• 1 large onion, chopped
• 2 1/2 Tbsp. flour
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 can chicken broth
• 1 small can evaporated milk
• 2 beef bouillon cubes (or 3 Tbsp. juice from roast)
• 1/2 tsp. celery seed
• 1 Tbsp. chopped parsley or celery leaves (fresh or dried)
• salt and pepper to taste
• 2 c. sour cream
• 1 large pkg. small-size egg noodles

1. In a dutch oven or deep large skillet, heat oil and butter, add mushrooms and onion and saute 2-3 minutes.
2. Mix flour and dry ingredients; sprinkle over meat and toss to coat meat.
3. Add meat, chicken broth, beef bouillon cubes, celery seed, parsley (or celery leaves).
4. Cook until it bubbles good; add evaporated milk, stirring well.
5. Turn off and cover.
6. Cook egg noodles as directed on package; drain.
7. Gently fold sour cream into meat mixture. Serve immediately after adding the sour cream.
8. Spoon onto egg noodles and serve with salad or vegetable and roll.

leftover beef roast, canola oil, butter, fresh mushrooms, onion, flour, cinnamon, nutmeg, chicken broth, milk, beef bouillon cubes, celery, parsley, salt, sour cream, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114435 (may not work)