By Kevin D. Weeks.
Total: 30 mins
Prep: 5 mins
Cook: 25 mins
Yield: 2 Servings
This recipe is, essentially, an easy stroganoff that can be made with leftover roast beef, chicken, or pork. The dish is tasty, filling, cheap, and easy to make—everything a group of college students could want in a home cooked meal.
Ingredients
12 ounces leftover roast chicken (or pork or beef, cut into strips)
8 ounces mushrooms (sliced)
1/2 teaspoon dried thyme
2 tablespoons unsalted butter (uses 1 tablespoon at a time)
1/2 small onion (chopped)
1/2 cup wine (use red for beef and white for chicken or pork)
1/2 cup stock or broth (use beef for beef and chicken for chicken or pork)
1 tablespoon tomato paste
1/2 cup sour cream
Salt to taste
Pepper to taste
4 ounces egg noodles
Steps to Make It
Fill a pot of water and bring it to a boil. Once boiling, add egg noodles and cook per the package instructions.
Meanwhile, add the mushrooms to a large, dry, non-stick skillet and sprinkle them with salt.
Cook over medium-high heat until the mushrooms begin to brown and give up their liquid (about 6 minutes).
Turn the mushrooms, sprinkle with thyme and add 1 tablespoon butter. Cook until browned (about 3 minutes).
Scoop the mushrooms onto a plate and set aside.
Using the same pan, reduce the heat to medium. Add the remaining butter, onions, and tomato paste and cook until translucent, stirring frequently (about 5 minutes).
Return the mushrooms to the skillet and add the wine.
Increase the heat to medium-high and cook until the wine is reduced by half (5 minutes).
Add the broth and cook for 5 more minutes.
Reduce the heat to low, add the meat, and simmer for 5 minutes.
Remove from heat, stir in sour cream, taste, and adjust seasonings.
Serve over noodles.
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