Don’t call yesterday’s roast leftovers--not when you add onions, mushrooms and sour cream to make beef stroganoff.
Here, strips of roast are gently heated, which keeps the meat as tender as the day it was roasted. Freshly grated nutmeg adds a nice flavor, though in a pinch, ground nutmeg from the spice rack is OK.
Serve the stroganoff over buttered egg noodles tossed with minced Italian parsley, and serve steamed green beans and crusty rolls alongside. Leftovers have never tasted better.