Serve over pasta or rice with green veggies on the side. Start by melting a couple tablespoons of butter in a large saucepan over medium heat. Keeping the heat on medium, add the steak to the saucepan & stir to combine with the onions. Sprinkle with fresh thyme or parsley. There are lots of things that would go well with this leftover roast beef stroganoff. You can freeze beef stroganoff, even if it is with leftover roast beef. and they’re cooked to a perfect medium rare every time. But this stroganoff would also go well with brown rice, wild rice, mashed potato or crusty white bread … When the butter melts, stir it in. Cover & simmer on low for 10-15 minutes. Continue stirring for a couple minutes as the sauce starts to thicken. Add the cleaned mushrooms to the pan and follow the remaining steps as indicated above. Sear the beef slices on both sides just until done. Remove the pan from the heat and add the cognac. 8 ounces cremini or white button mushrooms (washed and quartered), 2 tablespoons butter (or more if using raw beef), 1 large shallot (or half a small onion, sliced thinly; about 1/4 cup), 1 cup beef stock or broth (low–sodium if canned), Optional: 1 tablespoon fresh dill (or parsley, minced). You can also use raw beef to cook this meal if you'd like. Serve over egg noodles and garnish with fresh dill or parsley—whichever you have on hand. Toss the steak with the flour & garlic pepper in a ziplock bag until all the steak pieces are coated evenly. You can use any type of beef as long as it’s cooked already. Once it has sat for about 15 minutes to help it come to room temperature, heat a couple of tablespoons of butter in a small saute pan until the foaming subsides. Pour the chicken stock in the saucepan. Roast Beef Stroganoff is a hearty and delicious meal that everyone loves. Pile the mushrooms into a small saute pan; they should be crowded. What kind of beef should I use? The perfect dish to make when you have a few ounces of cooked steak leftover from another meal, this beef stroganoff is easy to make and delicious. It’s important to have a good quality butter here (like Kerry Gold or Finlandia) because they aren’t going to burn as quickly as super cheap butter. Cook until thickened to the desired texture. Unsubscribe at any time. I like to serve it with white rice and a green vegetable, such as kale, broccoli or green beans. (Be careful that the butter doesn’t burn.). Adjust the heat so that the water remains at a low boil. Required fields are marked *. Spend the moola for better butter. Remove the meat and set aside. Remove the leftover cooked steak from the refrigerator and let it come to room temperature. https://www.williams-sonoma.com/recipe/creamy-mushroom-stroganoff.html Stir in the sour cream, then the beef. So delish! Add them to the pan & stir to combine with the onions. https://secureservercdn.net/188.8.131.52/wjy.bd7.myftpupload.com/wp-content/uploads/2019/04/IMG_1764.jpg?time=1606397309, https://secureservercdn.net/184.108.40.206/wjy.bd7.myftpupload.com/wp-content/uploads/2019/01/Kristis-Family-Kitchen-300x180.png. https://www.bettycrocker.com/recipes/classic-beef-stroganoff Return to medium heat and scrape the bottom of the pan to dissolve the fond. Thanks for subscribing! Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat … Let it simmer on low for 10-15 minutes, stirring occasionally. Fantastically flavorful & super easy weeknight dinner that your family will love. Clean the mushrooms by brushing off all dirt and particles. Mix thoroughly.
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