I find that now that I cook for just two, it is difficult to prepare just the right amount. If I scrimp, thinking to avoid leftovers, I feel that I am depriving Mr. Zen of all he needs. If I cook too much, I feel honor bound to keep the leftovers, promising to use them. They frequently turn into lab experiments in the refrigerator, perhaps becoming a menace to others. I am reminded of the Far Side cartoon that had a bowl of potato salad holding a gun on the condiments, captioned “when potato salad goes bad.” But I have made a more concerted effort to be a better consumer now that I am retired and have the time and the internet to help. However, one of my favorite leftover recipes did not start out that way.
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I got this recipe at least 30 years ago, somewhere. My grandmother even got it from me and always used it in her later years. I will give it to you as I have it written and explain how I turned it into a quick, well received leftover meal.
Stroganoff
2 lbs beef
¼ c butter
sliced mushies to taste
2 10 oz cans beef broth
1/3 c dried onion
¼ c catsup
1 ½ tsp garlic salt
1/3 c flour
2 c sour cream
cooked noodles
3 tblsp butter
Cook mushies in ¼ c butter 5 min. Remove and set aside. Brown meat in same pan, add 1 ½ cans broth, onion, catsup, salt. Cover and simmer 15 min. Blend flour in remaining broth, stir into meat, add mushies, boil 1 min. Add sour cream, heat through. Add 3 tblsp butter to noodles. Eat!
When I make a london broil or beef roast, we usually only eat about ½ of it. The other half, I cut into strips. When I am ready to use the leftover beef, I use it here and use canned mushrooms. I cut the broth, flour and sour cream down to match the amount of meat I have. It takes about 20 minutes and makes good use of the roast. You don’t have to saute the mushies, the meat is cooked and seasoned, and simmering it all together makes it all taste pretty darn fresh!
I am always interested in good home cooked recipes, so please add your fave here if you are so inclined. If not, check in and say Hello anyway.