Company Stroganoff - cooking recipe

Ingredients

4 c. leftover beef roast, cut into small pieces
2 Tbsp. canola oil
1 Tbsp. butter
2 c. fresh mushrooms
1 large onion, chopped
2 1/2 Tbsp. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 can chicken broth
1 small can evaporated milk
2 beef bouillon cubes (or 3 Tbsp. juice from roast)
1/2 tsp. celery seed
1 Tbsp. chopped parsley or celery leaves (fresh or dried)
salt and pepper to taste
2 c. sour cream
1 large pkg. small-size egg noodles

Preparation

In a dutch oven or deep large skillet, heat oil and butter, add mushrooms and onion and saute 2-3 minutes.
Mix flour and dry ingredients; sprinkle over meat and toss to coat meat.
Add meat, chicken broth, beef bouillon cubes, celery seed, parsley (or celery leaves).
Cook until it bubbles good; add evaporated milk, stirring well.
Turn off and cover.
Cook egg noodles as directed on package; drain.
Gently fold sour cream into meat mixture. Serve immediately after adding the sour cream.
Spoon onto egg noodles and serve with salad or vegetable and roll.