So earlier this week I bought a pre-seasoned roast at Trader Joe's. I thought it was pretty tasty, but my boyfriend thought it was too tough. As such just eating it as leftovers as is was out. So I made stroganoff today,
This is the amount of roast that I had left, so as you can see I'm making a small amount of Stroganoff.
I started by cutting it into bite sized pieces. Normally I would do slightly larger pieces when turning a roast into stroganoff, but since his primary complaint was that meat was tough I figured little bitty pieces would be better.
Since I was going for an easy lunch I bought pre-cut mushrooms that I just had to rinse off in a strainer and pour into my heated pan, I know a lot of sources tell you to not wash mushrooms and to use a brush. I've been washing them for most of my time cooking with no ill effects and recently I read an article on Cooks Illustrated where they came to the conclusion that there is no reason not to wash them. I do however pat them dry as I cook with oil and don't want it splashing back at me when the water hits it.
Cook the mushrooms until they are very very done and add your beef. I just sauteed it long enough to heat the meat through and mix the flavors a bit before deglazing the pan with some red wine.
After deglazing with the red wine I added water, better than bullion, sour cream, corn starch, paprika, salt, pepper, and corn starch.
Then I cover it and turn the temperature down to let it simmer.
This is the finished product that can be served over noodles, rice, or my favorite potatoes. You may notice that the sauce is a little thin. I prefer that for potatoes, but when doing noodles I make it a bit thicker. I've not done rice so I'm not sure what would be best.
Recipe:
Leftover roast cut into bite sized pieces
1 package sliced mushrooms
oil
1/4 cup of red wine
2 cups water
1T Better than Bullion Beef
1/2 C sour cream or more if you prefer
1/2 T Paprika
1/4 t salt
1/4 t pepper
2t cornstarch mixed with enough water to make a smooth paste
Potato Wedges
A large frying pan with a lid.
Place a small amount of oil in your pan and allow it to heat over medium. Meanwhile rinse and pat dry your mushrooms. Once pan is hot pour mushrooms into pan and cook until golden. Add the beef and cook until heated through. Deglaze pan with 1/4 cup of red wine (or water if you don't want to cook with the wine). Allow to reduce by about half.
As the liquid cooks down measure out 2 cups of water, 1T Better than Bullion Beef, 1/2 C sour cream, 1/2T Paprika, 1/4t Salt, and 1/4 teaspoon of pepper. It doesn't matter if you mix them before or after you add them to the pan, but add them when the liquid is reduced.
Mix cornstarch with just enough water to make it smooth and pour this into your sauce and stir. Place the lid on it and reduce the heat. I let this one simmer about 15 minutes. With tougher meat that could take longer, or tender meat less time. I don't think I'd go less than 10 though as you want the flavors to combine as well.
Then I served this over potatoes, but you could serve it over noodles or rice. I'd increase the amount of cornstarch for a noodles version to make a thicker sauce to stick to the noodles,
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