Leftover Steak Beef Stroganoff for Two Recipe

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Ingredients

  • 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
  • Salt to taste
  • 2 tablespoons butter (or more if using raw beef)
  • 8 ounces cremini or white button mushrooms, washed and quartered
  • 1 large shallot or half a small onion, sliced thinly; about 1/4 cup
  • 2.5 tablespoons flour
  • 1 cup beef stock or broth
  • 3 tablespoons sour cream
  • 1 tablespoon minced fresh dill or parsley

Directions

Remove the leftover cooked steak from the refrigerator and let it come to room temperature. Pile the mushrooms into a small saute pan. Sprinkle with about 1/4 teaspoon of salt and add 2 tablespoons butter. Add enough water to cover the mushrooms so they will float. Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook and don’t forget stirring.  Sprinkle the mushrooms with the flour and cook, stirring, for a few minutes until flour is browned. Add the stock and bring to a boil. Cook until thickened to the desired texture. Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.