Round Two: Beef Stroganoff

It doesn't get much easier than this.  I used the leftovers from the Beef Stew that I made on Wednesday's post.  I basically reheated, added sour cream and served it over buttered egg noodles.  I had planned to get this up yesterday, but I just ran out of time last night.  Hopefully you like this round two meal as much as we did!  Enjoy

Recipe:

Bring a large pasta pot to boil over high heat.  Cook egg noodles according to package instructions in salted water.  Reheat the leftover beef stew from Wednesday's recipe in a large non-stick skillet.  When stew is simmering remove from heat and stir in 1/2 a cup of sour cream.  (Depending on how much you have leftover use your judgment if you need more or less)  When sour cream is completely incorporated in the sauce, return to low heat and heat through once again.  Add a table spoon or two of butter to drained hot egg noodles and stir until melted.  Ladle stroganoff over buttered noodles and garnish with fresh parsley.  Enjoy!