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
Picture
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.

Picture
Stir in whipping cream and mustard.

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

Picture
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. 

 


Comments

Jessica Bardwell
02/10/2012 13:40

This was so delicious!

Reply



Leave a Reply