Leftover Steak Stroganoff for Two
A simple and comforting beef stroganoff features leftover steak, mushrooms, and a rich cream sauce, ready in 45 minutes for two.
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Instructions
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Start boiling water for 2 cups of egg noodles.
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Bring 6-8 ounces of cooked steak (sliced 1/8-inch thick) to room temperature.
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In a pan, combine 8 ounces quartered mushrooms, 1/4 teaspoon salt, 2 tablespoons butter, and enough water to cover.
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Bring to a boil, then reduce heat and cook until water evaporates and mushrooms brown.
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Add 1/4 cup sliced shallots and cook for 3 minutes until softened and lightly browned.
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Stir in 2 tablespoons flour and cook for a few minutes until browned.
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Remove from heat, add 1/4 cup cognac, then return to medium heat. Scrape the pan to deglaze, and cook until cognac mostly evaporates.
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Add 1 cup beef stock, bring to a boil, and cook until thickened.
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Reduce heat to very low, stir in 3 tablespoons sour cream, then the beef, and warm for a few minutes.
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Serve over cooked egg noodles, garnished with dill or parsley if desired.