Recipe of the Day: Beef Stroganoff using Leftover Prime Rib or Steak

My fantastic husband who likes to cook just as much as I do (score!), made a prime rib a couple nights ago (and totally nailed it!  It was perfect!), and we had quite a bit left over, enough for a full second meal.  However, reheating prime rib without overcooking it can be tricky, so I decided to make a whole new meal out of it. 

I had both prime rib and a chunk of tri tip steak in the fridge, so I threw both in the recipe last night.  The steak was still a bit chewy so should have simmered longer – maybe even up to 2 hours. But the prime rib was perfect.  Take into consideration what kind of meat you’re using when cooking this meal. If it's tough, cook it longer. 

You can adapt this recipe depending on how much meat you have left over.  This recipe made enough for 2 dinners with leftovers for my lunch today, PLUS more stroganoff still in the fridge waiting for fresh pasta to be made.  I may freeze it for a future lunch at work.

Here’s what I came up with last night (thanks to my mom for helping me with the recipe).

I had a PranQster (shocker!) and the hubs had a Mad River Extra Pale Ale with this meal.  Yum!

Check out my other recipes too. My favorites are my Beer Bread, Cranberry Oatmeal Tuxedo Chip Cookies, Turkey Veggie Chili, Farmer's Market Ravioli, Chili Egg Puff, Paprika Chicken, and Sage Chicken.  OMG, now I'm totally drooling thinking about all of those yummy foods!!

Enjoy!

Beef Stroganoff using Leftover Prime Rib or Steak

Ingredients

2-3 cups Leftover Prime Rib or steak, cut into bit sized pieces, fat trimmed and discarded

2 tbsp flour, spiced with garlic salt and pepper (to taste)

4 tbsp butter, divided

3 tbsp olive oil, divided

1 small onion, diced

2 cans cream of mushroom soup

Sour cream, to taste

Egg noodles or bowtie pasta, 2/3 cup to 1 cup dry per person (make more for leftovers)

Directions

Sauté the onion in 1 tbsp olive oil and 1 tbsp butter in a Dutch oven or large sauce pan.  When onions are transparent, remove from pan to a small bowl.

Put the flour, spices and meat in a Ziploc bag.  Shake to coat meat evenly.  Pour the contents into a colander over the trash to sift out all excess flour. 

Brown the floured meat in 3 tbsp butter and 1 tbsp olive oil (is your mouth watering yet?).  Once the meat is nicely browned, return the onions to the pan and add the cream of mushroom soup and approximately ½ can of water to thin the soup.  

I let it simmer for 45-60 minutes (lost track of time while feeding the baby and watching Scrubs on Netflix instant), but the longer you let it simmer, the more tender the meat will be. You may need to add more water depending on how long you let the stroganoff simmer. 

Serve over egg noodles or bowties, with a generous dollop of sour cream on top.

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My Favorite Beers

5 years ago, I hated beer.  Today, I LOVE BEER!  What happened that changed my mind?  Let me tell you…

Before I met my hubby, I had never heard the term “craft beer” – beer was, in my naïve view, the yellow boring watered-down cheap hangover-inducing swill that people brought to parties in college.  Beer was skunky, flavorless and gross.  I wanted nothing to do with it.

But then, the clouds parted and the beer gods smiled down upon me.  The hubby introduced me to *angels singing* CRAFT BEER!  Beer with flavor, depth, character, mouth feel… beer that was made with barley and hops, not rice and corn syrup.  A whole new world was opened to me.

Several years and several beers later, I have developed a decent palate for beer tasting and have several favorites.  By no means am I an expert, but indulge me for a few moments and read on.

North Coast PranQster

Ah, PranQster, you devilish trickster, you marvelous con artist.  You make my taste buds giggle and my spirits laugh out loud.  PranQster is a Belgian style golden ale with a flowery nose, a fruity and ever-so-slightly sour flavor typical of Belgian style ales, and very smooth mouth feel.  This 7.6% ABV session beer is my everyday after dinner beer and I can’t imagine my life without it.  Using a wide mouthed goblet (my New Belgium goblet was best until I broke it, now I use my Chimay goblet), pour most of the beer, swirl to release the yeast sediment at the bottom of the bottle, and then pour the rest.  Pair this beer with anything you eat – it’s that good.  Perfection.

Dogfish Head Midas Touch

King Midas was the man.  His recipe, dating back to the 8^th century BC and recovered by a molecular archaeologist, is craft beer perfection.  With flavors of white Muscat grapes and smooth saffron and a delicious sweet honey aftertaste, the only reason this beer falls at #2 on my list because it retails for about $13 for four 12 ounce bottles.  But this kingly nectar is worth every penny when you’re feeling the need to spoil your taste buds.  For best flavor, pour this heavenly 9% ABV golden ale into a wide mouth goblet (I prefer it in my Duvel Tulip goblet).  Allow it to sit for a few minutes to shake off the chill and let the flavors warm.  This beer makes me wanna dance!

Affligem Noel

How could I have forgotten about my favorite winter ale??  Affligem Noel is the ultimate Winter Warmer and is truly a treat for me in the cold winter months.  It is a complex, malty 9% ABV treat that warms the body from head to toe.  The cork and wire 750ml bottle makes it perfect for sharing (or hoarding for yourself!).  Despite its depth and complexity, Noel is an easy drinking dark copper colored ale with hints of sweet dark fruit and brown sugar.  Some winter ales are too spiced up for me, but Noel has mellow hints of spice that are complimented by a smooth warm alcohol taste.  I suggest using a Tulip glass to savor the holiday spirit of Affligem Noel while wearing fuzzy slippers and a warm robe fresh from the dryer.

Tripel Karmeliet

This crystal clear Belgian golden ale pours like pure gold.  Like most beers of this style, flavors of cloves and Belgian yeast are forefront, with hints of banana and honey, and a dry and lightly hoppy citrusy finish.  This easy-drinking beer surprisingly weighs in at 8.4% ABV.  Use a Tulip glass, you won’t regret it.

Anderson Valley Brother David’s Triple Abbey Style Ale

Brother David’s Triple is a citrusy, mildly spicy version of a Belgian style golden ale, though a little darker in color than most golden ales.  It has a hint of clove and the classic Belgian sourness and a nice, dry finish.  At 10% ABV, this is a beer that I reserve for weekends and special occasions.  I apparently like beers that are best served in a wide mouthed goblet.  Good thing I own several!

As a self-proclaimed beer semi-connoisseur, I reserve the right to add to, reorder and/or change this list at any time.  I need to revisit some old favorites to see where they rank in this list!

Cheers!

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Recipe of the Day: Braised Paprika Chicken

I love this recipe, not only because it tastes fantastic but because I had (almost) all of the ingredients on hand!  Plus, it is a one-pot meal… well, two, if you count the rice-cooker – I have served this meal with both white and brown rice, and both are excellent companions.  

Cooking Notes
I used red, orange and yellow bell peppers instead of red and green and standard McCormick paprika.  You can cut the red pepper flakes to ½  teaspoon to cut down on the heat, which I did for a friend who had just given birth to twins, but it was really very good with the full teaspoon.  I didn’t have parsley, dill or chives the first time I made it, so I omitted them.  The second time, I garnished with parsley and it looked very pretty but didn’t add to the flavor.  I may try dill the next time I make it.  The second time we made it, my hubby forgot to add the flour to the sour cream, and I didn’t even notice the difference.

Enjoy!

Braised Paprika Chicken

Ingredients

• 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 3/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 tablespoon butter
• 4 cups finely diced onions
• Pinch of sugar
• 1 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon dried marjoram
• 1 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons finely minced fresh parsley, dill and/or chives

Preparation

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.  6 servings.

Recipe & Photo Source: Eating Well

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