Roast Beef Stroganoff


    • 2 ½ cups Hahn’s Roast Beef, cut into bite-sized pieces
    • 1 onion, sliced
    • 2 cloves garlic, minced
    • 1 Tablespoon olive oil
    • ¾ cup Cremini or Button mushrooms, sliced
    • 1 Tablespoon smoked paprika
    • 1 cup beef broth
    • ¾ cup sour cream
    • Parsley, chopped, to garnish
    • Salt and pepper, to taste
    • Egg noodles, cooked


    • Heat tablespoon of olive oil in pan and add the sliced onions. Cook over medium-high heat until softened, about 3 minutes.
    • Add sliced mushrooms and cook for another 3 minutes or until onions and mushrooms are lightly browned.
    • Add minced garlic, smoked paprika, salt & pepper, beef broth, and Hahn’s Roast Beef. Cook over medium heat, stirring occasionally, until reduced.
    • Turn heat to low and add sour cream, stirring until mixture just starts to bubble.
    • Serve over cooked egg noodles and garnish with chopped parsley.
    • Enjoy!

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