With a leftover roast of beef or veal there is no better dish.

4 c. cooked beef or veal
2 tbsp. olive oil
2 tbsp. butter
1 c. thinly sliced and coarsely chopped onion
1 1/2 c. sliced mushrooms
1 c. beef stock or consomme
1 1/2 tbsp. flour
1 tsp. salt
1/2 tsp. whole caraway seeds
A dash of nutmeg
2 c. sour cream

Trim all fat from the meat and cut in strips, about 1 inch long and 1/4 inch wide.

Heat oil and butter in skillet, add onions and mushrooms and saute at low heat until soft.

Add meat and continue cooking for 10 minutes; add consomme and cook for 30 minutes.

Mix flour and seasonings with the sour cream and add to first mixture. Cook slowly until thick, but do not boil. Remove from direct heat and keep over hot water.

I like to serve Stroganoff with fine noodles, well buttered and seasoned with chopped parsley and combined with peas; or add potato balls, cooked in consomme, to the Stroganoff just before serving.