Have you ever wondered what you can do with left over steak from your fabulous weekend of grilling?  I know I don’t care for plain reheated steak, because as good as steak is right off the grill, to me, it has a funny taste in the microwave or even in the oven.  So, I came up with some creative ways to reuse it, not least of which is this amazing comfort food.  And with the steak already pre-made, you actually take half the work out of the meal!  It’s a win win.  Now I find myself making and saving a bit of extra steak to add into this creamy hearty meal.

The steak I use in this recipe is my Grilled Montreal Steak (about 8-10 oz) cooked to medium.  So, the steak is not only cooked, but seasoned.  Additional ingredients you will need are some sliced mushrooms which you can slice yourself as I did or buy pre-sliced (same price in the store, so save yourself the work!), some fresh herbs, onions, white wine, beef stock and sour cream.  And then I always like to ladle my stroganoff over some lovely buttered egg noodles, yum.

Before you get started, take your steak out of the fridge so it isn’t so cold when you need it.  Then grab yourself a nice big skillet, I am using a big 14″, but a 12″ will be fine too.  Then get your water salted and heated for to drop your noodles because this recipe doesn’t take long at all once you are prepped.

Here is my left over steak.

If you don’t have left over steak, of course you can still make this recipe, just grill up a steak and proceed with the rest of the recipe.

Slice up the steak and set aside.

Dice some onions and get them going on the skillet over medium heat with some butter and olive oil.

Prepare your mushrooms if you bought them whole like I did. Brush off any residue from the growing and just cut nice even slices. (But, like I said above, you can save yourself this step by buying them pre-sliced)

Now add your mushrooms in with your onions in the skillet. Saute the two for a couple minutes (don’t add salt at this point)

Now crush one clove of garlic. You can either just peel it and throw it in at this stage (then fish it out later) or you can mince it and leave it in… depends how much you like garlic, I mince it.

Chop up some thyme after removing from the stem and toss in the pan. That’s the last chopping you will need to do.

Grab some flour. About two heaping soup spoons should do it.

Spread the flour over the contents in your skillet and add a pinch of salt at this point. Mix in to cook the flour for about a minute.

Add in about a cup of dry white wine. Cook for a minute until it starts to come to a boil.

Now, add in one small can of beef stock. If you have homemade beef stock, great! Add in about a cup and a half… but, I didn’t have any on hand, so I took some help from my pantry.  Again, cook this stirring pretty frequently until it comes to a boil. Then turn your burner down and let thicken up a bit (4-5 mins).

Add in your beef at this point. Remember your beef is already cooked, so you are really just reheating in your gravy.

Add in a few dollops of sour cream and stir. Turn off your burner as soon as you have mixed in. Crack about 4-5 cracks of fresh cracked black pepper.  Taste for salt and you’re done.

Serve over egg noodles, sprinkle with some fresh ripped parsley, an extra dollop of sour cream and enjoy with a nice glass of wine!

Recipe for Beef Stroganoff:

(Serves 4)

1 8-10 oz. grilled steak, sliced

1 cup sliced Baby Bella mushrooms (or white is fine too)

1 medium onion, diced

1 clove of garlic (either crushed or minced)

1 tsp. minced fresh thyme

1 cup dry white wine

1 small can of beef stock or 1 1/2 cups home-made beef stock

1 Tbs. butter

2 Tbs. olive oil

3 Tbs. flour

5 Tbs. sour cream

4-5 cracks of fresh cracked black pepper

Kosher salt to taste

Fresh ripped parsley over top

Directions:

In a large skillet over medium heat, melt in butter and add oil.  To this add onions, saute for a minute.  Add in mushrooms, saute for a few minutes.  Add in garlic, saute for one more minute. Add in thyme. Add in a pinch of salt and flour. Stir and cook for an additional minute.

Next, add in wine,  bring to a boil. Add in beef stock, bring to a boil, stirring frequently.  Add in steak and sour cream.  Cook just long enough to heat steak through.  Shut off burner.  Taste for salt, add if needed.  Sprinkle with parsley.  Serve over warm buttered egg noodles with a dollop of sour cream in each plate and enjoy!