This is the stroganoff we made after Christmas 2016, using our leftover prime rib and fresh pasta from Eataly.
My non-recipe...
Cube the beef. If you have mushrooms, saute them in a little butter.
Make some gravy (right in the pan with the mushrooms): make a roux of 2 T butter and 2 T flour per cup of liquid. Amount of liquid depends on how much leftover cooked beef you have. When roux has browned a bit, slowly stir in liquid. Season to your taste: salt and pepper, a hearty dash of Worcestershire Sauce, a little Johnny's Au Jus if you have it, perhaps a spoon of tomato paste, etc. Add beef and simmer until hot. Stir in sour cream, at least a cup, maybe more.
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