Sometimes we actually can’t finish all the steak we get served in a restaurant or that I prepare at home. First of all, we don’t eat steak that often. But when I get a graving, nothing should get in my way, or there might be serious ramifications! Ever get like that? Just have to have the culinary object of your longing? Well if you have never experienced that kind of desire – hurray for you! But if you’re normal, you understand what I’m talking about. Of course it’s not always steak for me. After all, I have a well-developed, terribly pampered palate. Some might even say, a sophisticated palate. Like when I get a craving for a really good hotdog or my favorite food in the whole wide world – a cheese burger, complete with bacon and guacamole!
So the other evening when only a rare steak would do, I grilled up a couple of beauties. But as I should know by now, there is a definite disconnect between my eyes and my stomach when it comes to my ability to take on nourishment. Thus the creation of this recipe and the reason for this post.
While I realize the above discourse was somewhat superfluous, it was never-the-less the reality behind this culinary creation. The fact that the dish turned out to not only be delicious, but easy and fast to prepare, was just a bonus.
So I guess the moral of my story is to never turn your nose up at any leftovers like steak or chicken that have been simply prepared. Most of the time they can be used as an ingredient in another dish like this stroganoff. Just a little creative thinking and a quick check of the other ingredients in your refrigerator and pantry can lead to another wonderful meal. Hope you enjoy this recipe.
- ½ c. broken up dried porcini mushrooms (or dried mushrooms of choice)
- ½ c. very hot water
- 3 T. unsalted butter, divided
- ½ c. minced onion or shallot (or combination)
- 1 clove garlic, minced
- freshly ground black pepper
- ¼ c. dry white wine
- 1 T. flour
- 1 c. beef stock
- 1 tsp. Dijon mustard
- ½ tsp. Worcestershire sauce
- ¼ tsp. dried thyme
- ¼ tsp. paprika
- 4-6 oz. thinly sliced leftover steak
- 1 c. sour cream (I use Mexican sour cream)
- 1½ c. thick cut egg noodles, cooked al dente
- 1 T. chopped fresh parsley
Combine the dried mushrooms and hot water in a small bowl. Set aside.
Melt 2 tablespoons of the butter in a medium sized fry pan. Add the onion and sauté until translucent. (Don’t allow onion to brown.) Add the garlic and pepper; cook for 1 minute. Pour in the white wine and cook until all of the wine is evaporated.
Add the remaining 1 tablespoon of butter to the pan along with the flour. Cook for 1 minute. Whisk in the beef stock, mustard, Worcestershire sauce, thyme, and paprika. Stir over medium heat until the sauce slightly thickens. Add the leftover meat, rehydrated mushrooms (plus 2 tablespoons of the mushroom water), and the sour cream. Adjust seasoning. Bring to just under a boil. Add the noodles and fresh parsley. Serve immediately.