Friday, November 28, 2014

Table for Two - Grunt (Leftover Pork or Turkey Stroganoff)

From the kitchen of One Perfect Bite...I toyed with the idea of doing a retrospective this morning. I had planned to use the Remains of the Day recipe series as a theme for today's feature, but I just wasn't in the mood for encore performances and wanted to try something new. What I came up with is a recipe that fits into two categories. While it's definitely a candidate for the Remains of the Day series, it also slips very nicely into the on-going Table for Two recipe collection that we feature here. The recipe was developed by Kevin Weeks, and despite its rather inelegant name, I think you'll find its a wonderful meal for two people. It's also a great way to use up leftovers. While the recipe is scaled to feed two, ingredients can be doubled or tripled to feed a gang should that better fit your needs. I do hope you'll give this very simple recipe a try. If you have moist pork or turkey leftovers, I guarantee you'll be delighted. Here is how this leftover stroganoff is made.

Grunt - Leftover Pork or Turkey Stroganoff...from the kitchen of One Perfect Bite courtesy of Kevin Weeks


12 oz. leftover roast  turkey, pork or beef; cut into strips
8 oz. mushrooms, sliced
1/2 teaspoon dried tarragon or thyme
2 tablespoons unsalted butter, divided use
1/2 cup chopped onion
1/2 cup wine (use red for beef and white for turkey or pork)
1/2 cup stock or broth (use beef for beef and chicken for turkey or pork)
1 tablespoon tomato paste
1/2 cup sour cream
Salt and pepper
4 oz. egg noodles

1) Bring 4 quarts of water to a boil and cook noodles per package instructions.
2) Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt. Cook over medium-high heat and cook until mushrooms begin to brown and give up their liquid (about 6 minutes). Turn mushrooms, sprinkle with tarragon or thyme, and add 1 tablespoon butter. Cook until browned - about 3 minutes. Transfer mushrooms to a plate.
3) Reduce heat to medium. Using the same skillet, add remaining butter, onions and tomato paste and cook until translucent, stirring frequently - about 5 minutes.
4) Return mushrooms to skillet and add wine. Increase heat to medium high and cook until wine is reduced by half - 5 minutes. Add broth and cook five minutes more. Reduce heat to low, add meat, and simmer 5 minutes more.
5) Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles. Yield: 2 servings.

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Susan Lindquist said...

LOL! Our leftovers are on theplates today and the soup is in the making ... this stroganoff is a great idea!

Pam Greer said...

I have some leftover roast beef that this would be perfect for!

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