Repurposed Leftovers for Stroganoff

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Fill a pot of water and bring it to a boil. Salt it and, once boiling, add the egg noodles and cook per the package instructions. Drain and reserve.

3. Step 3

   Place the mushrooms in a large, dry, non-stick skillet and sprinkle them with salt.

4. Step 4

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

5. Step 5

   Stir the mushrooms, add in the thyme, and add 1 tablespoon of the butter. Cook until browned, about 3 minutes.

6. Step 6

   Scoop the mushrooms onto a plate and set aside.

7. Step 7

   Using the same pan over medium heat, add the remaining butter, onion, and tomato paste and then cook until the onion is translucent, stirring frequently for about 5 minutes.

8. Step 8

   Return the mushrooms to the skillet and add the wine.

9. Step 9

   Increase the heat to medium-high and cook until the wine is reduced by half, approximately 5 minutes.

10. Step 10

    Add the stock and cook for 5 more minutes.

11. Step 11

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

12. Step 12

    Remove from heat and stir in the sour cream and pepper. Taste test and adjust the seasonings.

13. Step 13

    Serve over the cooked noodles.

14. Step 14

    Enjoy.