As noted last week, here is the recipe for using up leftover steak of any kind. It was extremely great with the Coffee Rubbed Cowboy steak, but you could use any other steak.
Leftover Steak Stroganoff
2 Tbsp olive oil (extra virgin)
1 shallot (minced)
1/2 Tbsp garlic (minced)
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tsp tarragon
1/2 tsp ground sage
1/2 tsp thyme
1/4 tsp each, salt & pepper (more to taste, if necessary)
1 cup Baby Portabella Mushrooms (stemmed, sliced)
1 1/2 cups beef broth
2 Tbsp Worcestershire sauce
1/2 Tbsp Dijon Mustard (coarse ground)
1 cup leftover prime rib roast (sliced into 2-inch strips)
1/4 cup sour cream
8 oz egg noodles (rinsed and drained)
2 Tbsp parsley (chopped, optional garnish)
1 Start with a large, deep frying pan or Dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
2 Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
3 Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
4 Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.
No doubt you have had this dish at any one of thousands of Italian restaurants around the world. It really is quite simple once you have prepared the sauce. You can use canned tomatoes, but in this case I used 2 larger fresh tomatoes, NOT plum. I simply chopped them up. One thing of note – do NOT use more than 3 – 4 tablespoons of vodka, as it will leave the dish bitter…
Penne alla Vodka
28 oz. whole plum tomatoes, undrained OR 2 large fresh tomatoes, chopped
3 Tablespoons olive oil
3 cloves garlic, thinly sliced
1 Tablespoon fresh basil, roughly chopped
3-4 Tablespoons vodka
1 teaspoon red pepper flakes
¾ cup heavy cream
2 Tablespoons cold butter
Salt/Pepper, to taste
1 lb. Penne
Fresh parsley, roughly chopped
¼ cup Parmesan cheese, finely grated
Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be. I simply chopped them up!
Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
Turn off the heat.
Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.
During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.
Add the heavy cream and the red pepper flakes to the sauce.
Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
Season with salt/pepper if desired.
Add in the drained pasta.
Garnish with roughly chopped parsley and Parmesan cheese and serve!