Mama's Beef Stroganoff
from my mama
1-2 cups leftover roast cut up
6 to 8 cups liquid, you can use the juice from the roast and if that's not enough add water with beef bouillon for flavor
1 package egg noodles or package of broken up spaghetti
1 16oz container sour cream, light works really well and if you like fat free have at it but I don't
In a dutch oven or stock pot bring the roast and liquid to a boil. Add the noodles and cook according to the package directions or to the doneness you like. I have learned over the years that if a lot of liquid is left after cooking the noodles don't be afraid to drain some of the liquid off. To much liquid makes it to runny. Runny stroganoff is bad, unless you want it as a soup. I like it thicker. Add the sour cream and heat until heated through and slightly thickened. About 5 minutes.
Disclaimer: I thought adding mushrooms would be a good thing and it really wasn't. I love mushrooms but it didn't add anything to this dish. I guess you shouldn't mess with mama's recipe.