(Must begin with a leftover beef selection. Steak is best, but I used a hunk of leftover tri-tip roast. This is a shortcut recipe. The only fresh ingredients were the mushrooms.)

INGREDIENTS

Leftover beef (I used about 1.5 pounds tri-tip roast)

Uncle Ben's Long Grain & Wild Rice (box)

Whole mushrooms - about six

1 can Campbell's Cream of Broccoli soup

1 pkg dry onion soup and dip mix

1/3 cup water

2 oz. (two patties) butter

Coarse or cracked black pepper

Paprika



PROCEDURE

Cut beef into strips, bite-size, brown well in butter in a skillet. Cut mushrooms and add to the browning skillet.

Add 1/3 cup water, add onion soup mix and stir. Bring to low boil, turn down heat and simmer covered while rice is cooking.

Follow instructions on rice box. I use the original method which takes about a half hour to do the rice. I like it not gooey, so I add five minutes to the time it cooks.

Open soup can, scoop/pour into the beef and mushroom skillet. Stir so the liquid and soup-meat mixture is fairly consistent. Add pepper and stir again, cover. It should still be simmering.

Sprinkle about two tsp Paprika onto the meat mixture.

When rice is done, dish onto a bowl or plate. Pour Stroganoff meat mix on the rice.

Mangia!

This is delicious. I like it even better than using the packaged Stroganoff mixes and sour cream.