We were lucky enough to be treated to a beautiful prime roast dinner – and even luckier that we were honoured with the leftovers (because it was huge!). There are so many ways to use up leftovers, especially a beef roast. As much as we love ‘leftover taco night’, we threw together a beef stroganoff using our ‘Porcini BBQ Genie’ as the flavour star. We were not disappointed. Allow us to share how we did it.
- 2 lbs beef sirloin, cut into 1” strips about 1/4” thick
- 8 oz mushroom, half quartered and half sliced
- 1/2 cup unsalted butter, divided
- 1 medium yellow onion, diced
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp Big Cove Foods ‘Porcini BBQ Genie’, divided
- 3 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 340 g egg noodle
- Parsley, chopped
Bring a large pot of water to a boil and cook pasta according to package instructions.
Meanwhile, in a large sauce pan melt half the butter over medium high heat. Once the butter melts and starts to sizzle, add the beef slices in a single layer – searing each side. Remove from pan, set aside and continue with remaining beef slices.
In a now empty pan, add the diced onions and cook until softened. Next add the remaining butter, mushrooms and 1 tbsp ‘Porcini BBQ Genie’ in to join the party and saute a few minutes longer.
Add the beef broth to the pan and bring to a boil. Add the meat and cook only for a couple minutes.
Combine the sour cream, tomato paste, worcestershire sauce and 1 tbsp ‘Porcini BBQ Genie’ in a small bowl. Add the cream sauce to the pan and cook just enough to heat up the sauce, stirring often.
Take off heat and serve with buttered egg noodles and garnish with fresh Parsley.