2 cups fine chopped leftover cooked lamb or beef roast
3 cups al dente cooked egg noodles
½ up balsamic vinegar
1 cup stock ~or~ pan drippings from leftover meat
3 Tablespoons corn starch
1 cup leftover vegetables (or thawed frozen vegetables)

Combine ingredients in large bowl; put into casserole dish and cover. Bake in pre-heated oven at 375 degrees for 1 hour.

Stroganoff variation:
Reduce stock by ¼ cup and replace with ½ cup sour cream. Use clarified and drained onions as the vegetable.

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