I had some roast beef left (see beginning of last post). Not surprisingly, the joint I’d cooked was a two and a half kilo piece of prime rib which I’d come away with after a butchery class at The Ginger Pig in Marylebone. The leftovers were a bit of a mishmash, there was a fair bit of nice pink medium rare ‘middle’ (a decent portion of which I sliced thinly and enjoyed cold in a wholemeal flat bread with fresh ripe tomato, rocket, red onion, parsley, and a horseradish mayonnaise), but then a lot of well-done end, and some scrappy bits which looked less appetising once the fat had cooled and returned to it’s opaque white nightlight-like state. I also had a lot of cream left (for dessert after the roast beef meal I’d made a brioche and chocolate bread and butter pudding – recipe for that to follow, it’s easy and it’s outstanding) so I made a stroganoff which, along with Beef and Noodles is a great way to use up leftover roast.
Leftover Beef Stroganoff
1 onion – thinly sliced
1 garlic – thinly sliced
lots of mushrooms – thinly sliced
leftover roast beef – sliced into medium thickness mouthfuls
paprika – about a teaspoon
some white wine or cider (if you have it, no biggy if you haven’t)
leftover gravy – some
cream – lots
cooked white rice to serve it with
Fry the onion and garlic in E.V. rapeseed oil (if you have it, any oil will do though) over a medium to low heat until they’ve softened. Take them out of the pan. Now fry the mushrooms on a slightly higher heat and get them nicely caramelised. Take them out. Turn the heat up, add a bit more oil and flash fry the beef so as to crisp up the outside but not over-do it – if the heat is high enough it’ll take a minute, if that. As soon as it looks good, drop the heat and put the mushrooms and onions back in.
Add the paprika and stir around for a minute or so and then pour in some wine or cider, if you have it – about a glass full. Let it reduce down until it’s almost disappeared and then add the gravy and the cream. Bring it to the boil, have a taste and add salt or a splash of soy sauce if it needs it, a squeeze of lemon if it’s tasting too sweet and a pinch of sugar if too sour. Grind in lots of black pepper.
Cook white rice (in a pressure cooker which you MUST have it will take no more than 3 minutes), and serve the stroganoff on top with more black pepper, lots of parsley and a scattering of chopped cornichons.
Put on a big fur hat and tuck in while singing the Russian National Anthem in your head.