Wednesday, January 21, 2015

Loving Those Leftovers

Husband still isn't feeling great. He feels a LOT better but has this god awful cough that keeps him (and me) up at night. He sounds terrible. Poor guy. To combat the cough he has been limiting his dairy intake. This is no easy task for him as he is a bonafide milk junkie. He finally broke down this week and started drinking it again. Since he was doing the dairy thing anyway, I decided to let him have some of the leftover pot roast that I had transformed into Beef Stroganoff. He looked at it funny at first but as soon as he had a bite he was hooked. Even I will admit the stuff came out super good. But I had a great start with that delicious pot roast. Here is what I did:

Beef Stroganoff

1Tbs oil
1 medium onion, sliced
1 small container mushrooms. (traditionally white mushrooms are used but I prefer Cremini, i.e. baby portobellas, they just have a richer flavor to me)
Leftover pot roast and reserved liquid
1/2 C beef broth + 1Tbs cornstarch, mixed
Sour cream
Cooked egg noodles

Heat oil in a large saute pan.
When hot add onions and mushrooms and saute over medium heat until softened
While veggies are cooking, separate out fatty pieces from the pot roast and shred the meat. You don't have to go too crazy, some large pieces are just fine
Add beef and pot roast liquid to the pan and let simmer until heated through. If needed, add additional beef broth. The mixture should be on the soupy side.
Add beef broth-cornstarch mixture a little at a time and stir until slightly thickened.
Remove from heat

Serve beef and veggies over egg noodles and top with a generous dollop of sour cream. Stir everything to combine before eating. YUM!

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