My last post about the steak was fun. I've really missed posting food. It stinks that the weather keeps so many people away from town, but it does give me time to catch up here. So hello!
This is actually a leftovers recipe. That steak was fun, but I made a couple too many. So, I had to do something fun with the leftovers. And this sure was fun!
It's not a traditional stroganoff, but with the sour cream sauce, it's the closest thing. I enjoyed it anyway.
1 cup precooked beef strips
1 lb pappardelle pasta
2 cups mixed mushrooms, shitake, portobello, button
1/3 cup beef or vegetable broth
1 tsp cumin
8 oz sour cream
1/4 cup cream or milk
2 tbsp Garlic Olive Oil
Himalayan Pink Salt
1 tsp Espresso Balsamic
Toss the mushrooms with the olive oil and sprinkle with the salt and cumin. Saute in a very large pan over medium low heat until they are reduced by at least half. Increase the heat to medium high and add the beef strips, Balsamic, black pepper to taste and the broth.
Cook the pasta to al dente, rinse and drain. Slowly pour into the pan with the beef and mushrooms.
Stir in the sour cream adding the cream if it is too thick.