Beef Stroganoff***

Made with leftover Prime Rib from Christmas Eve, 2016. Outstanding!!

Beef Stroganoff***
Beef Stroganoff***

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    stick butter, divided

  • 1

    tbsp. EVOO

  • 1

    lb. assorted mushrooms

  • Kosher salt, pepper

  • 1/4

    cup dry vermouth or dry sherry

  • 1/4

    cup Creme Fraiche

  • 2

    lb. Prime Rib cubed and cleaned

  • 1

    cup sliced shallots or onions

  • 2

    tbsp. AP flour

  • 1 1/2

    tbsp. tomato paste

  • 1

    cup beef broth

  • 1/2

    tsp. sweet paprika

  • 1/4

    cup sour cream

  • 2

    tbsp. chopped Italian parsley

  • 16 oz. box Farfalle pasta

Directions

Melt 1 tbsp. butter, add EVOO. Saute mushrooms (sprinkle with salt, pepper) until tender and brown (can do ahead). Add vermouth and boil until just moist. Stir in Creme Fraiche and remove from heat. Cover and set aside. Melt remaining butter, 3 tbsp., add cubed beef to just warm. Transfer to plate. Add shallots, salute until golden brown and tender. Stir in flour and tomato paste. Add broth and paprika - whisk. Simmer to thick. Add Prime Rib to shallot mix. Stir in sour cream. Rewarm mushroom mix and add to beef. Boil pasta. Mix with beef or serve separate. Sprinkle with parsley.

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