Easy “Left-Over” Stroganoff

Leftover Roast Beef, pork or steak cut into thin strips, or 1 bag frozen meatballs defrosted

8 oz Mushrooms sliced

Diced Green Peppers (optional)

2 Tbsp Cooking Oil

1-2 Cans Golden Mushroom soup

4 oz Sour Cream

2 Tsp Worcestershire sauce

1 Tsp Paprika

Saute 8 oz sliced mushrooms (I like Baby Bella) and dice green peppers in a bit of cooking oil until tender.  Add meat and 1 or 2 cans (depending on amount of meat) of Campbell’s Golden Mushroom soup. Add 4 oz of sour cream; 2 teaspoons Worcestershire sauce and 1 teaspoon paprika and blend.  Serve over egg noodles or rice.

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