Repurposed Leftovers for Stroganoff
An easy stroganoff-like dish, this recipe transforms leftover roast beef, pork, or chicken into a comforting home-cooked meal.
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Instructions
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Start boiling water in a pot, then cook and drain egg noodles per package instructions.
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Place salted mushrooms in a large, dry, non-stick skillet; cook over medium-high heat until browned and liquid is released, about 6 minutes.
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Stir in thyme and 1 tablespoon butter, then cook until browned, about 3 minutes. Scoop mushrooms onto a plate and set aside.
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In the same pan over medium heat, add the remaining butter, onion, and tomato paste; cook for 5 minutes until onion is translucent.
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Return mushrooms to the skillet, add wine, and increase heat to medium-high. Reduce wine by half, about 5 minutes.
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Add stock and cook for 5 more minutes.
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Reduce heat to low, add meat, and simmer for 5 minutes.
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Remove from heat, stir in sour cream and pepper, then adjust seasonings to taste.
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Serve over the cooked noodles.