Here’s a GREAT way to use leftover roast beef:
1-2 cups leftover roast beef and gravy, cut into bite size pieces
1 cup sour cream
1 can stewed tomatoes with juice (or whatever tomato based product you have on hand)
1 can mushrooms with juice
1-2 beef bullion cubes
water to desired consistency
fresh parsley, italian seasoning to taste (about 2 tsp)
Combine all the ingredients in a medium size sauce pan. Bring to a low boil on med-high heat, stirring regularly. Turn heat down to low, put a lid on the pan, and simmer for at least 5 minutes. (The sauce can be simmered on low up to 1 hour if you make sure to stir it occasionally. If the sauce is not thick enough, simmer without the lid until desired consistency is reached…remember, it will thicken a little bit as it cools.)
Serve over cooked egg noodles with a green vegetable.
To store, mix leftover sauce and egg noodles and refrigerate for up to 1 week OR freeze sauce in a plastic container or Ziploc bag for up to 3 months.