GRUNT: MAKING THE MOST OF LEFTOVERS RECIPE - (3.9/5)

Grunt: Making the Most of Leftovers Recipe - (3.9/5) image

Provided by á-25010

Number Of Ingredients 11

12 oz. leftover roast chicken, pork or beef; cut into strips
8 oz. mushrooms; sliced
1/2 tsp. dried thyme
2 Tbsp. unsalted butter; separated
1/2 sm. onion; chopped
1/2 cup wine (use red for beef and white for chicken or pork)
1/2 cup stock or broth (use beef for beef and chicken for chicken or pork)
1 Tbsp. tomato paste
1/2 cup sour cream
Salt and pepper
4 oz. egg noodles

Steps:

1. Put a pot of water on high and when it boils, add egg noodles and cook per package instructions. 2. Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt. 3. Cook over medium-high heat and cook until mushrooms begin to brown and give up their liquid (about 6 minutes). Turn mushrooms, sprinkle with thyme, and add 1 tablespoon butter. Cook until browned - about 3 minutes. Scoop mushrooms onto a plate. 4. Reduce heat to medium. Add remaining butter, onions and tomato paste and cook until translucent, stirring frequently - about 5 minutes. 5. Return mushrooms to skillet and add wine. Increase heat to medium high and cook until wine is reduced by half - 5 minutes. Add broth and cook five minutes more. 6. Reduce heat to low, add meat, and simmer 5 minutes more. 7. Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles.