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.

>^..^<