Stroganoff with Left Over Tri Tip or Beef of Any Kind
I've always hated doing the dishes so when I was in university my sophomore year I made a deal with my roommates; "I'll cook. You do the dishes. You forget to do the dishes, you don't eat the next time I cook." They all agreed. What they didn't know was I had no idea how to cook. To fix that minor issue I bought a Fannie Farmer Cookbook and taught myself to cook. I still own that cookbook almost 40 years later. The plan worked like a charm for my final three years at school and I never had to do the dishes.
I became quite adapt at looking in the cabinets and refrigerator and throwing something delicious together. That pretty much defined my way to cook. Unfortunately, I'd come up with something great tasting then forget what I did. That's all changed.
Now I use a program called "The Living Cookbook" to document all my recipes. My wife, kids, friends, family, and coworkers were always asking for my recipes but I didn't have one. Most were made up on the spot based upon what I had on hand after looking at a few recipes online or in cookbooks. Consequently one of my kids bought me the program so I could document what I did and pass them to her and her sister. I've put all my recipes, family recipes, recipes from others and recipes I've found online in the cookbook. Now it is like a family recipe geneology! The program formats the recipes and makes them easy to share. I absolutely love the program.
This Stroganoff recipe is a combination of recipes I've found online and my own tastes. Our favorite way to make this recipe is with leftover tri tip. I made it tonight with smoked tri tip for the first time and it really gives it a nice flavor twist on a familiar favorite. Left over roast beef, steak, chuck roast, brisket, even ground beef can also be used but we've used left over tri tip probably 95% of the time we've made it. We make it so it has a lot of the Stroganoff gravy. It is a comfort food, family favorite.
INGREDIENTS
1 to 1 1/2 lb leftover smoked tri-tip or beef of any kind
any au jus if left over
1 sweet onion, chopped
8 oz package white mushrooms, sliced
4 Tbs butter
1 Tbs chopped garlic from the jar
1 1/2 cup beef-broth. Extra special if you can find the garlic and onion infused broth
1 1/2 tsp worcestershire sauce
3 Tbs flour
2 cups sour cream
12 oz package extra wide egg noodles
1/4 cup salt for the noodle water.
Salt and black pepper to taste
PROCEDURE
1. In a dutch oven over medium heat saute the onion, mushrooms, and garlic until the onion is tender. A large, high sided frying pan will work too.
2. Put any left over au jus in a measuring cup. Top it off to 1 cup with the beef broth.
3. Add the beef to the onion, mushroom and garlic saute. Add the worcestershire sauce and cup of beef broth/au jus mix. Simmer the beef until brown, about 5-7 minutes if using medium rare leftovers.
4. Start the noodles cooking at this point.
5. Mix the flour with 1/2 cup of beef broth, stirring until the flour is dissolved in the liquid.
6. Stir until the thickness desired is reached.
7. Add the sour cream and stir until well mixed in the gravy.
8. Taste and add salt as necessary.
9. Sprinkle with fresh ground black pepper.
10. Serve over rice or noodles and add more fresh ground black pepper if desired.
Yield: 6 large servings.
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
I've always hated doing the dishes so when I was in university my sophomore year I made a deal with my roommates; "I'll cook. You do the dishes. You forget to do the dishes, you don't eat the next time I cook." They all agreed. What they didn't know was I had no idea how to cook. To fix that minor issue I bought a Fannie Farmer Cookbook and taught myself to cook. I still own that cookbook almost 40 years later. The plan worked like a charm for my final three years at school and I never had to do the dishes.
I became quite adapt at looking in the cabinets and refrigerator and throwing something delicious together. That pretty much defined my way to cook. Unfortunately, I'd come up with something great tasting then forget what I did. That's all changed.
Now I use a program called "The Living Cookbook" to document all my recipes. My wife, kids, friends, family, and coworkers were always asking for my recipes but I didn't have one. Most were made up on the spot based upon what I had on hand after looking at a few recipes online or in cookbooks. Consequently one of my kids bought me the program so I could document what I did and pass them to her and her sister. I've put all my recipes, family recipes, recipes from others and recipes I've found online in the cookbook. Now it is like a family recipe geneology! The program formats the recipes and makes them easy to share. I absolutely love the program.
This Stroganoff recipe is a combination of recipes I've found online and my own tastes. Our favorite way to make this recipe is with leftover tri tip. I made it tonight with smoked tri tip for the first time and it really gives it a nice flavor twist on a familiar favorite. Left over roast beef, steak, chuck roast, brisket, even ground beef can also be used but we've used left over tri tip probably 95% of the time we've made it. We make it so it has a lot of the Stroganoff gravy. It is a comfort food, family favorite.
INGREDIENTS
1 to 1 1/2 lb leftover smoked tri-tip or beef of any kind
any au jus if left over
1 sweet onion, chopped
8 oz package white mushrooms, sliced
4 Tbs butter
1 Tbs chopped garlic from the jar
1 1/2 cup beef-broth. Extra special if you can find the garlic and onion infused broth
1 1/2 tsp worcestershire sauce
3 Tbs flour
2 cups sour cream
12 oz package extra wide egg noodles
1/4 cup salt for the noodle water.
Salt and black pepper to taste
PROCEDURE
1. In a dutch oven over medium heat saute the onion, mushrooms, and garlic until the onion is tender. A large, high sided frying pan will work too.
2. Put any left over au jus in a measuring cup. Top it off to 1 cup with the beef broth.
3. Add the beef to the onion, mushroom and garlic saute. Add the worcestershire sauce and cup of beef broth/au jus mix. Simmer the beef until brown, about 5-7 minutes if using medium rare leftovers.
4. Start the noodles cooking at this point.
5. Mix the flour with 1/2 cup of beef broth, stirring until the flour is dissolved in the liquid.
6. Stir until the thickness desired is reached.
7. Add the sour cream and stir until well mixed in the gravy.
8. Taste and add salt as necessary.
9. Sprinkle with fresh ground black pepper.
10. Serve over rice or noodles and add more fresh ground black pepper if desired.
Yield: 6 large servings.
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
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