Leftover Steak Stroganoff

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

Ingredients

  • 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.

Roast Turkey Breast with Potatoes, Green Beans and Mustard Sauce

Just came across this great recipe for Thanksgiving…. turned out perfectly. <y changes as always are in RED

Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce

6 servings PREP: 25 minutes TOTAL: 2 hours     Recipe by The Bon Appétit Test Kitchen

Ingredients

  • Nonstick vegetable oil spray
  • 4 tablespoons honey mustard, divided (I used grainy mustard)
  • 5 tablespoons chopped fresh tarragon, divided (I used dried rosemary)
  • 2 1/2 tablespoons olive oil, divided
  • 1 2 1/4-pound boneless turkey breast, net removed (I used a skinless one from Costco)
  • 2 pounds baby potatoes, halved
  • 2 cups thinly sliced leeks (white and pale green parts only; about 2 large) (substitute carrots, small onions and baby squash)
  • 2 8-ounce packages trimmed French green beans (haricot verts)
  • 1 cup low-salt chicken broth
  • TEST KITCHEN TIPS

The Bon Appetit Test Kitchen used a whole small turkey breast when testing this recipe. If you plan on cooking a turkey breast half, then shorten your cooking time.

  • To ensure the best results, make sure your oven is calibrated to the correct temperature.
  • After 30 minutes, check the potatoes and leeks for doneness. After 35 to 45 minutes, check the turkey temperature with an instant-read thermometer. It should register 165°F when it’s done.
  • If you don’t like the tarragon, thyme or rosemary would suit this recipe just as nicely. Just be sure to use a smaller amount—about 1 tablespoon—as these herbs can be overpowering.

Preparation

NOTE: I did the turkey in one covered Corelle baking dish and the vegetables in another…on the same shelf in our gas oven. I did put te green beans in with the turkey as indicated.

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon or rosemary, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
  • While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon or rosemary, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
  • After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
  • Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
  • Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juice.

http://www.bonappetit.com/recipes/quickrecipes/2010/11/roast_turkey_breast_with_potatoes_green_beans_and_mustard_pan_sauce#ixzz26f7wk1B4

Magic Pan Orange Almond Salad

Not sure how many of you remember this restaurant, which I remember had locations in Detroit and Toronto? It was always the favorite salad to have with their wonderful crepes. You may have had their famous Chantilly Crepe with whipped cream and bananas! Yummy…

Here is the salad recipe…

Almost Magic Pan Orange Almond Salad

Ingredients

    • 1/4 cup slivered almonds
    • 2 green onions, chopped
    • 1 head romaine lettuce
    • 1 cup mandarin oranges, drained

DRESSING

    • 1 tablespoon sugar
    • 1/2 teaspoon tarragon, dried
    • 1/3 cup vegetable oil
    • 1/8 teaspoon Tabasco sauce
    • 1/4 cup white vinegar
    • 1 egg yolks

Directions

  1. Shaking constantly, toast almonds in skillet over low heat until golden brown (about 5 minutes).
  2. Wash and dry lettuce.
  3. Tear into bite size pieces.
  4. Place with green onions and mandarin oranges in large salad bowl.
  5. Dressing: Combine all ingredients but egg and vinegar.
  6. Add in thin stream and process till well blended.
  7. Serves 6.
  8. MAKES: 1 cup dressing.
  9. Just before serving, toss well.
  10. Leftover dressing keeps up to 1 week in fridge.