Leftover Filet of Beef Stroganoff and the Weekly Menu

I don't have much to say.  We are still under quarantine. We had a nice week last week visiting with our kids on the deck while social distancing.  Not being able to get and give hugs sucks.  That is all.

I made filet mignon for our anniversary dinner.  Normally I use 6 oz filets, these were closer to 10 oz. so I had leftovers.  I decided to turn them into Stroganoff and serve them over egg noodles.  They replaced the gyros that were on the menu for last week as I couldn't find any ground lamb.

Leftover filet mignon sliced and quickly reheated in a creamy mushroom stroganoff sauce before being ladled onto egg noodles for a delicious and hearty meal.


We are powering through another week.  Some restrictions have been lifted.  On one hand I'm happy, on the other I'm scared.  We're still going to err on the side of caution.

Here's what we're eating this week.  You will find the stroganoff recipe underneath our menu.  Stay Home/Stay Safe/ Stay Well..........


Saturday 
Catalan Coca

Sunday-Mother's Day
Ragpannkakor for Breakfast
Frank making Dinner

Meatless Monday
Herb Baked Eggs
Homemade Sourdough Baquettes

Tuesday
Grilled Chicken Salad with Walnut Vinaigrette

Wednesday
Mahi Mahi Matecumbe
Cole Slaw
Sweet Potato Fries

Thursday
Grilled Pork Chops
Crushed New Potato and Pea Salad

Friday
Order in Chinese

I started out with filet that had been heavily seasoned with Montreal Steak Seasoning, pan seared to medium rare leaning towards rare, and finished off with a buttery zip sauce.

I did not add any additional seasoning to my stroganoff but if your leftovers are not heavily seasoned you can season with salt and pepper, to taste.

#leftovers, #beef, #onepotmeals, #mushrooms, #onions, #noodles,

Entrees, One Pot Meals, Beef, Pasta

American

Yield: 4 servings

Author: Wendy Klik

Leftover Filet Mignon Stroganoff

Leftover filet mignon sliced and quickly reheated in a creamy mushroom stroganoff sauce before being ladled onto egg noodles for a delicious and hearty meal.

Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

• 1 lb. leftover filet mignon, thinly sliced
• 3 T. butter
• 1 sweet onion, sliced 
• 1 clove garlic, mince
• 1 lb. mushrooms, sliced
• 1/2 c. broth, (I used chicken)
• 1 T. Dijon mustard
• 1/4 c. half and half
• 1/2 c. sour cream
• salt and pepper, to taste
• 8 oz. egg noodles, cooked per package directions

Instructions:

1. Heat the butter in a large skillet over medium high heat.  Add the onions, garlic and mushrooms and cook, until golden brown. 
2. Blend together the broth, mustard, cream and sour cream.  Add to the pan.  Cook and stir, scraping up any browned bits. Lower heat and add the sliced filet. Toss to coat and cook until heated through.  Taste and season as necessary. 
3. Serve over egg noodles.

Calories
670.72

Fat (grams)
39.70

Sat. Fat (grams)
17.92

Carbs (grams)
32.55

Fiber (grams)
4.45

Net carbs
28.10

Sugar (grams)
8.55

Protein (grams)
45.76

Sodium (milligrams)
391.32

Cholesterol (grams)
174.59

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Property of A Day in the Life on the Farm

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