Beef Stroganoff Good To Use To Leftover Roast Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

• Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
• Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
• Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
• Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
• Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the beef and cook, stirring occasionally, until browned. Stir in the onion soup mix. Add 1/2 cup water and the mushrooms, including their juice. Reduce the heat, cover, and simmer for 5 minutes.
• Meanwhile, cook the noodles according to the package directions. When the noodles are done, drain them. Mix the sour cream into the meat mixture and stir until warm. Toss the noodles with the remaining 1 tablespoon butter and the parsley and serve the beef mixture on top.

Steps:

• In saucepan over medium heat, saute onion in oil about 5 minutes.
• Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
• Add roast beef and cook until heated through.
• In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
• Cook uncovered 8-10 minute.
• If using sour cream, stir in just before serving.
• Serve over noodles or mashed potatoes.

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
• Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Steps:

• In a small saucepan over medium heat, cook and stir onion in oil until tender. Add garlic; cook 1 minute longer. Stir in soup and milk until blended. Add the beef, mushrooms, ketchup, bouillon, salt and pepper; heat through. Serve over noodles.