~Making the best of leftovers~

Happy new year to everyone! I hope you all had a lovely New Years and festive celebration with your friends and family. With the holidays come and gone, time to take down the decorations and bring in the new 2016 with a healthy appetite. The most common side effect that comes with such celebrations is the abundance of food piling up in the fridge. This season my family and I enjoyed a wonderful Roast Beef  and sauteed Asparagus for our new years dinner. Problem was the dinner was so large we had too many leftovers, and we had been thinking of a way to put them to use for a future meal.

Quite often during the grand celebrations of the ending year we allow much of the food to go to waste. My main idea to re purpose such a feast is to create one of my favorite dishes, Beef Stroganoff. An excellent dish of pasta and meat brought together by cream and mushrooms. One of my favorite aspects of being a chef is thinking how to get the most out of every meal. While I am currently using pre-cooked meat this is not to say we cannot use ground beef or a large cut of skirt steak. But as I said, the fridge must be cleaned out before all of the holiday leftovers are no longer edible. So without further ado let us continue to the recipe:

Beef Stroganoff


1 lb Skirt Steak or pre-cooked beef cut into small strips

1 Onion diced

1/2 lb Crimini Mushrooms sliced or diced

2 Tbsp Worcestershire Sauce

1 Cup Sour Cream (can be substituted with plain Greek Yogurt)

1/2 Cup Beef Stock

1 Tsp Paprika

1 Bay Leaf

2 Tbsp Olive Oil

Salt and Pepper to taste

1 lb Packaged Egg Noodle Pasta (Or your preferred pasta)

(You will need: A large skillet with lid, small bowl, large pot for boiling water)


  1. With your skillet on medium high heat, drizzle the olive oil and cook the mushrooms and onions for about 5 to 7 minutes until lightly tender.Beef Stroganoff 4
  2. Prepare your chosen protein into bite size strips or small chunks and set aside in a small bowl. For today’s leftovers theme I have cut the roast and will set the strips aside until the very end. If you happen to be using raw meat, once the vegetables have been cooked place them in a separate bowl and add the meat pieces to the skillet. Adding an extra tablespoon of olive oil if necessary and cooking on high for 3 to 5 minutes until brown on all sides.Beef Stroganoff 3
  3. Turn the heat on the skillet down to medium low. If using pre-cooked meat keep the vegetables in the skillet and simply add the meat pieces. If using raw meat, after the chunks have browned turn the heat down to medium low and add back in the cooked vegetables. Stirring slowly add in the beef broth, worcestershire sauce, sour cream, paprika, and bay leaf. Once thoroughly combined cover the skillet with a lid and lower the heat to a simmer. Stirring every so often for the next 10 to 15 minutes, if using raw meat ensure the protein has fully cooked. Salt and pepper the mixture to your liking.Beef Stroganoff 2
  4. With a large pot fill about 3/4 of the way with boiling water prepare your noodles or favorite pasta according to the directions. Serve the stroganoff mixture on a plate over a bed of pasta and enjoy warm!


The result was delicious and our family devoured it all. Finally we can start making some headway on clearing space from the holidays, (oh the problems of being a chef with a small fridge!) I hope you all enjoyed and I am very excited to share this new year of culinary adventures together. Until the next post!


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