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Beef
Stroganoff |
This is what we always had a day or so after the prime rib, if there
were any leftovers. My mom made it with cream. I prefer the sour
cream.
1 or 2 onions, chopped
2 cups or so sliced leftover roast beef (I slice it into strips)
About 1/2 teaspoon each: marjoram and thyme
Some leftover gravy, about a cup if you have it
Large basket of fresh mushrooms or 2 three-ounce packages dried
mushrooms, rehydrated
Dash of fresh nutmeg
Butter for sautéing
1/2 pint of sour cream
salt & pepper
Large flat noodles
Sauté onions until transparent. Separately sauté mushrooms
and add a little grated nutmeg to them as they cook. Combine meat,
onions, herbs, gravy and mushrooms in large skillet. Stir over heat
until hot. Add sour cream last and take off heat as soon as it is
hot. If you don’t have everything else ready, hold off on
adding the sour cream. It seems to separate if it sits over heat
for very long. Taste for seasoning. Serve immediately over buttered
noodles.
I recently did this without gravy. I dredged the meat in a little
flour, cooked it a bit with the onions.
I used dried mushrooms, strained the water from reconstituting the
mushrooms through a coffee filter, added a little beef essence,
reduced it by half and added it to the meat and onions.
Comment: Dry mushrooms have so much more flavor.
-Kate
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