Beef Stroganoff for 2 (leftover beef edition)

This is the second beef stroganoff recipe I am putting on my site.  This is now perhaps my favorite of the two both have merits. Now that I live for the most part alone. This is probably going to be the one I make from now on.  My local Weiss market had london broil on sale buy one get on free.  I essentially got 2 one and a half pound london broils for about $9.00

Last night I cubed one of the london broil’s and did kebabs served with the left over https://mymamaullrich.com/old-style-potato-salad-moms-favorite/  I only ate about half the beef.  Today work was busy and now that the grocery store is an hour long round trip I am having to be more creative.  The top round ( london broil ) is not the most tender cut. I initially thought I would make the left over beef into fajitas but wasn’t feeling it. I googled ” using left over cooked steak”  and found the recipe I derived this from on http://thespruceeats.com a site that is amazing.  I highly suggest checking it out.

I made some minor adjustments but the core is essentially the same and it really is 2 servings.

Beef Stroganoff for two

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 2 people10

Ingredients

  • 8 ounces Leftover cooked steak or beef You can use raw see notes
  • 2 Tbls Butter
  • 8 ounces Quartered or sliced cremini mushrooms
  • 1 Each Shallot Sliced
  • 2 Tbls Flour
  • 1/4 Cup Brandy or Cognac
  • 8 Ounces Beef Consumee
  • 3 Tbls Sour Cream
  • 1 Tsp Dry Dill
  • 1 cup Water

Instructions

  • Put mushrooms, butter and water in skillet or shallow braiser
  • Bring to boil and low boil unitl water completely evaporated stirring regularly
  • Add shallot and brown mushroom and shallot about 3 minutes
  • Reduce heat to medium and add flour stir to cook off flour taste about 3 minutes
  • Remove from heat and add Brandy or Cognac to deglaze pan and scrape to pull off all the fond
  • Return to medium heat simmer until Cognac is about 75% reduced
  • Add Consumee and stir bringing to low boil until thick
  • Reduce heat until it is barely simmering and add sour cream stir to incorporate then add beef
  • Low simmer until beef is hot then serve over egg noodles sprinkled with dill

Notes

If using raw beef cubes brown them in olive oil until rare. Remove then use same pan to start with step one the mushrooms.  Add beef later as called for in recipe. 

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