beef stroganoff with leftover steak

By using The Spruce Eats, you accept our, Beef Sirloin: Cuts for Everyday Indulgence, Vegetarian "Beef" Stroganoff With Vegan Beef Substitute, Crock Pot Round Steak With Vegetables and Gravy, Slow Cooker Beef Short Ribs With Tomato Sauce. To Make Perfect Stroganoff. She focuses on dinners for two and date night cuisine. Sprinkle with about 1/4 teaspoon of kosher salt and add 2 tablespoons butter. I like to serve it with white rice and a green vegetable, such as kale, broccoli or green beans. Let it simmer on low for 10-15 minutes, stirring occasionally. Heat for a few minutes, just until sour cream is mixed in and the beef is warm. Add the mushrooms, Worcestershire sauce & Greek yogurt. The Spruce Eats uses cookies to provide you with a great user experience. Sear the beef slices on both sides just until done. Reduce heat to very low—the liquid should almost stop simmering before the next step. Sprinkle the vegetables with the flour and cook, stirring, for a few minutes until flour is browned. Pour the chicken stock in the saucepan., Throw the steak in toward the end, only to get it warmed back up. Serve over pasta or rice with some green vegetables & a side of bread so you can sop up all the yummy goodness. For the wine, use white for chicken and pork and red for beef. Sprinkle with fresh thyme or parsley. Add the sliced steak to a ziplock bag. Continue to cook, stirring, until the mushrooms begin to brown. You won’t regret it. Required fields are marked *. Just before serving, sprinkle with the dill, if using. Remove the meat and set aside. To make the best Leftover Beef Stroganoff you can use leftover ground beef, leftover steak, leftover roast beef, or leftover pot roast.If you don’t have cooked beef, you can make stroganoff from scratch by following our Classic Beef Stroganoff … So delish! Continue stirring for a couple minutes as the sauce starts to thicken. We get our ribeye steaks from Costco – they’re GINORMICA & we always have leftovers. 1. Melt the butter in a large saucepan over medium heat. Clean the mushrooms by brushing off all dirt and particles. (Be careful that the butter doesn’t burn.). Preparation. Go with beef stock if using leftover meat or chicken stock for pork or chicken. Slice and cut the roast beef into strips ½ inch thick by 2 inches long. You can freeze beef stroganoff, even if it is with leftover roast beef. Get easy-to-follow, delicious recipes delivered right to your inbox. Cover & simmer on low for 10-15 minutes. Dump in the flour & garlic pepper. Add them to the pan & stir to combine with the onions. 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. Cook until the water evaporates completely. Roast Beef Stroganoff is a hearty and delicious meal that everyone loves. Let rest for 15 minutes. Remove the leftover cooked steak from the refrigerator and let it come to room temperature. Fantastically flavorful & super easy weeknight dinner that your family will love. Serve over pasta or rice with green veggies on the side. 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. But this stroganoff would also go well with brown rice, wild rice, mashed potato or crusty white bread … Add the diced onions & let them caramelize for a few minutes. Add the diced onions & let them caramelize for a few minutes until a lovely golden brown & fragrant. Stir in the sour cream, then the beef. When the cognac is mostly evaporated, add the stock and bring to a boil. Cover. Spend the moola for better butter. 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). Bring your leftover steak to room temperature and cook up those mushrooms and cream sauce. Pour the chicken stock in the saucepan. Cook until thickened to the desired texture. An award-winning food writer, cooking instructor, and author of five cookbooks. You can also use raw beef to cook this meal if you'd like. The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak). Adjust the heat so that the water remains at a low boil. Interestingly enough, imported butters are cultured & have a higher fat content & they taste so amazing. 2. It will last for at least a month, just thaw it fully in the fridge and then cook until the meat is hot all of the way through. 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. Keeping the heat on medium, add the steak to the saucepan & stir to combine with the onions. Add the shallot slices to the pan with the mushrooms and cook, occasionally stirring, until the shallots soften and start to brown, about 3 minutes.

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