Left-over Make-over Beef Stroganoff
A quick and tasty meal made with leftover roast beef and a luchious sour cream sauce that is sure to please even the pickiest eaters.
Ingredients
- 5 tbsp butter
- 1 lb leftover cooked sirloin steak, cut into thin strips
- 1 large shallot, finely minced
- 8 oz sliced mushrooms
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- salt & pepper, to taste
- ⅛ tsp nutmeg
- 1 cup sour cream
- 2-4 tbsp milk or beef stock
- Hot cooked noodles
- chives, chopped
Instructions
- Melt 4 tablespoons butter in a large skillet over medium heat.
- Add thinly sliced sirloin and cook until heated through and lightly browned along the edges. Remove from the pan and set aside.
- Add remaining 2 tablespoons butter to the skillet. When butter is foaming add sliced mushrooms and minced shallot. Cook over meduim heat unitl mushrooms have released their liquid and start to brown.
- Return cooked beef back into the skillet.
- Add salt, pepper, nutmeg, mustard and Worcestershire sauce. Stir well to make sure the beef and mushrooms are coated with the sauce.
- Reduce heat and stir in sour cream. Add milk a little at a time until you have a nice smooth sauce and all the beef and mushrooms are covered with the creamy sauce.
- Spoon sauce along with the meat and mushrooms over hot cooked egg noodles. Top with a sprinkle of chopped chives to serve.