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Dice up the leftover beef roast. Put in a skillet with 1 tbsp oleo. When warmed thoroughly, add 2 tbsp minced onion (can use onion flakes). Add 1 can cream of mushroom soup and ½ to ¾ can of milk. Can add extra mushrooms. Turn fire low and simmer for about 10 minutes. Serve over rice, cornbread, or potatoes.