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Mains

Beef Stroganoff

Beef Stroganoff
Los Angeles Times

Don't call yesterday's roast leftovers--not when you add onions, mushrooms and sour cream to make beef stroganoff. Here, strips of roast are gently heated, which keeps the meat as tender as the day it was roasted. Freshly grated nutmeg adds ... Read more

Total time: 30 minutes | Serves 4
  • 1 pound leftover beef roast, tenderloin or steak
  • 1 cup beef broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 small onion, diced
  • 2 cups sliced mushrooms
  • Freshly grated nutmeg
  • 2 tablespoons flour, divided
  • 1 pint sour cream
  • Salt
  • White pepper
  • Buttered egg noodles, for serving

Step 1Cut the meat in slices about 1/3 inch thick, then the slices into strips 2 1/4 inches long. You should have about 4 cups. Set aside.

Step 2Heat the broth in a small saucepan until hot.

Step 3Melt the butter in a large skillet over medium heat. Add the onion and cook until softened but not brown, stirring frequently, about 3 minutes. Increase the heat to medium-high and add the mushrooms. Cook until the mushrooms become tender and start to release their juices, stirring frequently, 5 minutes. Add 6 to 8 grinds of nutmeg and stir. Sprinkle in 1 tablespoon of the flour and cook for 1 minute, stirring occasionally. Do not brown. Add the hot broth and stir until smooth.

Step 4Add the beef to the pan, stir well, and warm just to a simmer, about 3 minutes. Stir the remaining 1 tablespoon of flour into the sour cream, add to the pan and season with salt and pepper to taste. Warm gently over low heat until hot, about 7 minutes. The sauce will thin a little; do not boil or the sour cream will break up. Add more nutmeg, if desired. Spoon over the noodles.


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