Have you ever wondered what you can do with left over steak from your fabulous weekend of grilling? I know I don’t care for plain reheated steak, because as good as steak is right off the grill, to me, it has a funny taste in the microwave or even in the oven. So, I came up with some creative ways to reuse it, not least of which is this amazing comfort food. And with the steak already pre-made, you actually take half the work out of the meal! It’s a win win. Now I find myself making and saving a bit of extra steak to add into this creamy hearty meal.
The steak I use in this recipe is my Grilled Montreal Steak (about 8-10 oz) cooked to medium. So, the steak is not only cooked, but seasoned. Additional ingredients you will need are some sliced mushrooms which you can slice yourself as I did or buy pre-sliced (same price in the store, so save yourself the work!), some fresh herbs, onions, white wine, beef stock and sour cream. And then I always like to ladle my stroganoff over some lovely buttered egg noodles, yum.
Before you get started, take your steak out of the fridge so it isn’t so cold when you need it. Then grab yourself a nice big skillet, I am using a big 14″, but a 12″ will be fine too. Then get your water salted and heated for to drop your noodles because this recipe doesn’t take long at all once you are prepped.
Recipe for Beef Stroganoff:
1 8-10 oz. grilled steak, sliced
1 cup sliced Baby Bella mushrooms (or white is fine too)
1 medium onion, diced
1 clove of garlic (either crushed or minced)
1 tsp. minced fresh thyme
1 cup dry white wine
1 small can of beef stock or 1 1/2 cups home-made beef stock
1 Tbs. butter
2 Tbs. olive oil
3 Tbs. flour
5 Tbs. sour cream
4-5 cracks of fresh cracked black pepper
Kosher salt to taste
Fresh ripped parsley over top
In a large skillet over medium heat, melt in butter and add oil. To this add onions, saute for a minute. Add in mushrooms, saute for a few minutes. Add in garlic, saute for one more minute. Add in thyme. Add in a pinch of salt and flour. Stir and cook for an additional minute.
Next, add in wine, bring to a boil. Add in beef stock, bring to a boil, stirring frequently. Add in steak and sour cream. Cook just long enough to heat steak through. Shut off burner. Taste for salt, add if needed. Sprinkle with parsley. Serve over warm buttered egg noodles with a dollop of sour cream in each plate and enjoy!