Chef notes
Over the holidays, we almost always have leftover beef from some sort of Christmas roast. It's easy to whip up sandwiches or salads with that delicious meat, but one of our favorite dishes to make is a Beef Stroganoff. It was one of Carson's favorite dinners growing up. This meal requires very little time and effort and you'll love using up your leftovers in this tasty way.
Technique tip: The red wine will deglaze the pan and add to the flavor and richness of the dish. The stock and cornstarch mixture will thicken the sauce beautifully.
Swap option: You can use sour cream or Greek yogurt in place of the crème fraîche.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 8 ounces sliced mushrooms, preferably cremini
- 1 clove garlic, minced
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup red wine
- 2 cups beef stock, divided
- 2 tablespoons cornstarch
- 1/3 cup crème fraîche
- 1 pound leftover beef roast, diced
- Egg noodles, cooked according to package instructions
- Salt and freshly ground black pepper
- Grated Parmesan, for topping (optional)
- Chopped parsley, for topping (optional)
Preparation
1.In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions, carrots and mushrooms and sauté for 5-7 minutes or so, until they begin to brown. Add the garlic and continue to sauté for another minute or so. Add the thyme and season with salt and pepper.
2.Lower heat and add the wine, scraping up all the brown bits from the bottom of the pan. Add all but 1/4 cup of the beef stock and turn heat back up to medium-high. Cook for 5 minutes or so, until sauce begins to reduce.
3.In the meantime, add cornstarch and 1/4 cup of beef stock into a small bowl and whisk. Add this mixture to the pot, and cook for another couple of minutes until sauce begins to thicken.
4.Turn off the heat, and stir in the crème fraîche and leftover beef. Season to taste with salt and pepper.
5.Place egg noodles into a bowl and ladle the stroganoff on top. Sprinkle with Parmesan cheese and chopped parsley, if using, and serve hot.
