Pork Stroganoff from leftovers

By Hester

Ingredients

• 12 ounces leftover roast chicken, pork, or beef, cut into strips
• 8 ounces mushrooms, sliced
• 1/2 teaspoon dried thyme
• 2 tablespoons unsalted butter (uses 1 tablespoon at a time)
• 1/2 small onion, chopped
• 1/2 cup wine (use red for beef and white for chicken or pork)
• 1/2 cup stock or broth (use beef for beef and chicken for chicken or pork)
• 1 tablespoon tomato paste
• 1/2 cup fat free sour cream
• Salt and pepper
• 4 ounces egg noodles

Details

Servings 4
Adapted from cookingfortwo.about.com

Preparation

Step 1

1. Fill a pot of water and bring it to a boil. Once boiling, add egg noodles and cook per the package instructions.

2. Meanwhile, add the mushrooms to a large, dry, non-stick skillet and sprinkle them with salt.

3. Cook over medium-high heat until the mushrooms begin to brown and give up their liquid (about 6 minutes).

4. Turn the mushrooms, sprinkle with thyme and add 1 tablespoon butter. Cook until browned (about 3 minutes).

5. Scoop the mushrooms onto a plate and set aside.

6. 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).

7. Return the mushrooms to the skillet and add the wine.

8. Increase the heat to medium-high and cook until the wine is reduced by half (5 minutes).

9. Add the broth and cook for 5 more minutes.

10. Reduce the heat to low, add the meat, and simmer for 5 minutes.

11. Remove from heat, stir in sour cream, taste, and adjust seasonings.

12. Serve over noodles.