Greetings from Tumbleweed Tidings! As we celebrate the last week of 2020, I wanted to share a recipe for beef stroganoff that allows you to use up leftover Prime Rib or pot roast. Interested? Read on…
Beef Stroganoff is one of my favorite meals and I love it with almost any cut of beef. Sometimes, I even make it with ground beef, which is reminiscent of the hamburger-gravy-over-creamy-whipped-potatoes of my elementary school hot lunches. Yum! Typically, Beef Stroganoff begins with some form of raw beef, and cooking it provides part of the flavor profile. But you can also use leftover cooked beef with equally delicious results in about half the time, and that is something I can really get excited about.
For Christmas Day this year, we had a standing rib roast, or Prime Rib of beef, as it is often called. Served with Au Jus, salad, green beans, and yummy chocolate desserts, it was a lovely meal. We had it the second night as sliced Prime Rib with baby red potatoes and broccoli. But for the third night? Well, it was time to find a new way to use up this delectable leftover. I was debating between French Dip sandwiches and Stroganoff, but we now know which one I chose!
To begin, saute onions, celery and mushrooms in a large pan. I love fresh mushrooms, but today I only had canned, which work just fine. Once the vegetables are softened, sprinkle with flour and toss to coat. Add the cut up beef, and chicken or beef stock, parsley, salt and pepper, and tomato paste. Because we had served the Prime Rib with Au Jus the night before, I used what was left of that as part of the liquid, and then added chicken stock for the balance. Bring to a boil and allow to thicken. Reduce the heat and add the half and half, and allow to simmer until ready to serve.
To serve the Beef Stroganoff, it works well over rice, mashed potatoes, or pasta. We had ours with thick egg noodles, topped with a dollop of sour cream and a sprinkle of parsley. Accompanied by a vegetable or salad, this is a delicious, comforting winter meal. Best of all, it is a great way to use up leftover Prime Rib or pot roast that is just begging to be reimagined into something wonderful. Another positive feature about this recipe is that, while Prime Rib is already a tender cut, simmering a stroganoff for 30-60 minutes will make even a tougher cut of meat “cut-with-a-fork” delicious.
Soon, I will post about how I used up the very last bit of this Prime Rib, not wanting to waste any of it. But for now, I hope the end of 2020 finds you healthy, happy, and looking forward to whatever 2021 brings your way!