Stroganoff'ish for Leftovers

Taken and adapted from:


12 ounces leftover roast chicken (or pork or beef, cut into strips)

8 ounces mushrooms (sliced) - (Stroppy children so swap for peppers and celery)

1/2 teaspoon dried thyme

2 tablespoons unsalted butter (uses 1 tablespoon at a time)

1/2 small onion (chopped)

120 ml wine (use red for beef and white for chicken or pork)

120 ml stock (use beef for beef and chicken for chicken or pork)

1 tablespoon tomato paste

120 ml sour cream

Salt to taste

Pepper to taste

Served with

4 ounces egg noodles - or rice - also like to provide green beans or broccoli

Steps to Make It

  1. Gather the ingredients.
  2. Fill a pot of water and bring it to a boil. Once boiling, add egg noodles and cook per the package instructions. or rice - separate pot of water for greens.
  3. Meanwhile, add the mushrooms to a large, dry, non-stick skillet and sprinkle them with salt. (Or ignore this step if not using mushrooms)
  4. Cook over medium-high heat until the mushrooms begin to brown and give up their liquid—about 6 minutes. (Or ignore this step if not using mushrooms)
  5. Turn the mushrooms, sprinkle with thyme and add 1 tablespoon butter. Cook until browned—about 3 minutes. (or ignore this step if not using mushrooms)
  6. Scoop the mushrooms onto a plate and set aside. (or ignore this step if not using mushrooms)
  7. 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. (Add celery and at the end peppers)
  8. Return the mushrooms (if using mushrooms) to the skillet and add the wine.
  9. Increase the heat to medium-high and cook until the wine is reduced by half—5 minutes.
  10. Add the stock and cook for 5 more minutes. - if seems dry add more stock.
  11. Reduce the heat to low, add the meat, and simmer for 5 minutes. Add lid to keep moisture in in the pan.
  12. Remove from heat, stir in sour cream, taste, and adjust seasonings.
  13. Serve over noodles or rice with greens on the side.