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
4 ounces egg noodles - or rice - also like to provide green beans or broccoli
Steps to Make It
- Gather the ingredients.
- 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.
- Meanwhile, add the mushrooms to a large, dry, non-stick skillet and sprinkle them with salt. (Or ignore this step if not using mushrooms)
- 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)
- 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)
- Scoop the mushrooms onto a plate and set aside. (or ignore this step if not using mushrooms)
- 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)
- Return the mushrooms (if using 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 stock and cook for 5 more minutes. - if seems dry add more stock.
- Reduce the heat to low, add the meat, and simmer for 5 minutes. Add lid to keep moisture in in the pan.
- Remove from heat, stir in sour cream, taste, and adjust seasonings.
- Serve over noodles or rice with greens on the side.