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Another variation of my Beef Stroganoff recipe (which I serve over wide egg noodles), with a creamy sauce (either sour cream or plain Greek yogurt), and lots of fresh mushrooms and onions. I like to make this with leftover roast beef and think that my husband likes this just as much (maybe more) than the original roast beef! ** If you don't want to use wine, you can substitute more beef broth ~ but don't worry about the alcohol if you have kids (it will burn off during cooking, just leaving behind the flavor).
CREAMY leftover BEEF MUSHROOM & ONION STROGANOFF over RICE
1 cup regular white long-grain rice made per package instructions with 2 cups water ~ set aside
~or~ 8 oz. wide egg noodles (cooked & drained, but not rinsed)
3 TB butter……………………..…………….....3 TB flour
About 2 cups leftover roast beef or steak, thinly sliced
Kosher salt and freshly-cracked black pepper, to taste
1 medium white or yellow onion, thinly sliced
4 tsp. garlic, crushed or minced……..….8 oz. fresh mushrooms, sliced
1/2 cup dry white wine (or you can substitute in more beef broth)
1-1/2 cups beef broth……………………...…...1 TB balsamic vinegar
1/2 cup plain Greek yogurt or sour cream
optional garnish: chopped fresh parsley
***
Melt the butter in a large skillet (on medium heat). Once it’s melted, add the onions and saute about 3 minutes. Add garlic and mushrooms, (plus about 1 tsp. each Kosher salt & black pepper) and stir to combine. Continue sauteeing for another 4-5 minutes (until mushrooms are cooked and onions are soft). Add white wine, and deglaze pan by scraping the brown bits off the bottom of the pan. Let mixture cook down about 3 minutes.
Meanwhile, in a separate bowl, whisk together the beef broth, balsamic vinegar and flour until smooth ~ then pour this into the skillet and whisk until it’s smooth & combined. Stir in the sliced beef and let it all simmer about 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined. Taste ~ adjust salt & pepper, if needed. Let it simmer another 5 minutes or so. Serve over the cooked white rice, garnished with parsley if desired.
Serves about 2-4 (depends how hungry you are)
Good sides: green salad and/or citrus fruit salad
CREAMY leftover BEEF MUSHROOM & ONION STROGANOFF over RICE
1 cup regular white long-grain rice made per package instructions with 2 cups water ~ set aside
~or~ 8 oz. wide egg noodles (cooked & drained, but not rinsed)
3 TB butter……………………..…………….....3 TB flour
About 2 cups leftover roast beef or steak, thinly sliced
Kosher salt and freshly-cracked black pepper, to taste
1 medium white or yellow onion, thinly sliced
4 tsp. garlic, crushed or minced……..….8 oz. fresh mushrooms, sliced
1/2 cup dry white wine (or you can substitute in more beef broth)
1-1/2 cups beef broth……………………...…...1 TB balsamic vinegar
1/2 cup plain Greek yogurt or sour cream
optional garnish: chopped fresh parsley
***
Melt the butter in a large skillet (on medium heat). Once it’s melted, add the onions and saute about 3 minutes. Add garlic and mushrooms, (plus about 1 tsp. each Kosher salt & black pepper) and stir to combine. Continue sauteeing for another 4-5 minutes (until mushrooms are cooked and onions are soft). Add white wine, and deglaze pan by scraping the brown bits off the bottom of the pan. Let mixture cook down about 3 minutes.
Meanwhile, in a separate bowl, whisk together the beef broth, balsamic vinegar and flour until smooth ~ then pour this into the skillet and whisk until it’s smooth & combined. Stir in the sliced beef and let it all simmer about 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined. Taste ~ adjust salt & pepper, if needed. Let it simmer another 5 minutes or so. Serve over the cooked white rice, garnished with parsley if desired.
Serves about 2-4 (depends how hungry you are)
Good sides: green salad and/or citrus fruit salad
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