We get our ribeye steaks from Costco – they’re GINORMICA & we always have leftovers. My husband is the World’s Best Griller (sorry ladies, he’s taken!) and they’re cooked to a perfect medium rare every time. I’m always on the hunt for great ways to use the leftover steak. This is such an easy dish that’s full of flavor and the steak isn’t over cooked so it’s just perfect for this stroganoff!
Start by melting a couple tablespoons of butter in a large saucepan over medium heat. Add the diced onions & let them caramelize for a few minutes. It’s important to have a good quality butter here (like Kerry Gold or Finlandia) because they aren’t going to burn as quickly as super cheap butter. Interestingly enough, imported butters are cultured & have a higher fat content & they taste so amazing. 🙂 Spend the moola for better butter. You won’t regret it.
Add the sliced steak to a ziplock bag. Dump in the flour & garlic pepper. Zip the bag & smoosh it all around to make sure all the steak is evenly coated.
Keeping the heat on medium, add the steak to the saucepan & stir to combine with the onions. Now pour the chicken stock in the pan & stir again, coating everything evenly. The sauce should get thicker fairly quickly.
Add the mushrooms, Worcestershire sauce & Greek yogurt. Mix thoroughly. Cover. Let it simmer on low for 10-15 minutes, stirring occasionally.
Serve over pasta or rice with some green vegetables & a side of bread so you can sop up all the yummy goodness.
Beef Stroganoff (with Leftover Steak)
- 2 tbsp good quality butter such as Kerry Gold or Finlandia
- 1/2 large yellow onion, diced
- 1.5-2 lbs leftover steak, sliced thin
- 1/3 cup flour
- 2 tbsp garlic pepper
- 1.5 cups chicken stock
- 5.3 oz plain greek yogurt
- 1 cup sliced mushrooms
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme or parsley optional
- Melt the butter in a large saucepan over medium heat. Add the diced onions & let them caramelize for a few minutes until a lovely golden brown & fragrant. (Be careful that the butter doesn’t burn.)
- Toss the steak with the flour & garlic pepper in a ziplock bag until all the steak pieces are coated evenly. Add them to the pan & stir to combine with the onions.
- Pour the chicken stock in the saucepan. Continue stirring for a couple minutes as the sauce starts to thicken.
- Add the mushrooms, Greek yogurt & Worcestershire sauce. Cover & simmer on low for 10-15 minutes.
- Sprinkle with fresh thyme or parsley. Serve over pasta or rice with green veggies on the side. So delish!