Today is a busy day of school, appointments and violin lessons.
For this recipe I used leftover pot roast and the crock pot for a hot yummy meal as soon as we all arrive home.
Here's what you'll need:
Leftover beef pot roast
10 tablespoons butter
1/4 cup finely chopped onions or shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef or chicken broth
2 tablespoons Cognac or white wine
3/4 cup sour cream
1 tablespoon Dijon mustard
12 ounces wide egg noodles
1 tablespoon paprika
Place the leftover beef in the crock pot and set on low.
Melt 6 tablespoons butter in a large skillet over medium-high heat.
Add chopped shallots and sauté until tender, about 2 minutes.
Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
Add beef broth, then Cognac.
Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
Stir in sour cream and Dijon mustard.
Season to taste with salt and pepper.
Pour the mixture over the beef in the crock pot.
When you get home, cook noodles in large pot of boiling salted water until tender, about 8 minutes.
Transfer to bowl.
Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper.
Divide noodles among plates. Top with beef and sauce. Sprinkle with paprika.