Beef Stroganoff using Leftover Prime Rib or Steak
2-3 cups Leftover Prime Rib or steak, cut into bit sized pieces, fat trimmed and discarded
2 tbsp flour, spiced with garlic salt and pepper (to taste)
4 tbsp butter, divided
3 tbsp olive oil, divided
1 small onion, diced
2 cans cream of mushroom soup
Sour cream, to taste
Egg noodles or bowtie pasta, 2/3 cup to 1 cup dry per person (make more for leftovers)
Sauté the onion in 1 tbsp olive oil and 1 tbsp butter in a Dutch oven or large sauce pan. When onions are transparent, remove from pan to a small bowl.
Put the flour, spices and meat in a Ziploc bag. Shake to coat meat evenly. Pour the contents into a colander over the trash to sift out all excess flour.
Brown the floured meat in 3 tbsp butter and 1 tbsp olive oil (is your mouth watering yet?). Once the meat is nicely browned, return the onions to the pan and add the cream of mushroom soup and approximately ½ can of water to thin the soup.
I let it simmer for 45-60 minutes (lost track of time while feeding the baby and watching Scrubs on Netflix instant), but the longer you let it simmer, the more tender the meat will be. You may need to add more water depending on how long you let the stroganoff simmer.
Serve over egg noodles or bowties, with a generous dollop of sour cream on top.