I smoked a prime rib yesterday to make a french dip. Today I decided to make beef stroganoff with the leftovers. Here's the recipe:
2.5 lbs smoked beef, cut into strips
6 tblsp (3/4 stick) butter
1 lb small button mushrooms, thickly sliced
1 cup beef broth (I used the leftover stock from the french dips)
2 tblsp white wine
3/4 cup whipping cream
1 tblsp dijon or SBQ mustard
12 oz wide egg noodles
1 tblsp SBQ savory dry rub
Melt 2 tblsp butter in skillet over medium-high heat. Add button mushrooms. Sprinkle w/ BSKS&P and saute until liquid evaporates, about 12 minutes. Add beef broth, then wine. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in whipping cream and mustard.

Add beef. Simmer over medium-low heat until meat is heated through, about 2 minutes. Season to taste w/ BSKS&P.

Meanwhile, cook noodles in a large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tblsp butter and toss to coat. Season w/ BSKS&P. Divide noodles among plates. Top w/ beef and sauce. Sprinkle generously w/ SBQ savory dry rub. 



Jessica Bardwell
02/10/2012 13:40

This was so delicious!

05/21/2015 06:37

Taken a key phrase appears eat your great weblog, and i also was fascinated and ultimately I go to is interesting.

12/22/2015 21:43

It's an amazing article designed for all the web viewers; they will get advantage from it I am sure

02/12/2016 20:32

May I just say what a relief to uncover somebody who genuinely knows what they are talking about over the internet. You actually know how to bring a problem to light and make it important. More people really need to look at this and understand this side of the story. I can't believe you are not more popular given that you certainly possess the gift.

04/09/2016 10:01

I constantly emailed this webpage post page to all my associates, as if like to read it next my friends will too

04/29/2016 03:40

This looks awesome I bet it taste even better!


Leave a Reply