I am a fanatic about not letting any food go to waste if I can help it, so I love poking around on the internet and stumbling upon new ideas about how to use whatever leftovers I may potentially have laying around. This usually takes the form of long periods of scouring Pinterest. Recently, I saw a bunch of pins for Beef Stroganoff, and I thought, Huh, I have never tried to make that, so I tucked the idea away for future beef experimentation.
Fast forward to Monday…we had a little bit of leftover grilled tri-tip from the weekend (so much for Meatless Monday!), plus a few potatoes that were starting to grow eyes, so I thought, What if I try a Beef Stroganoff-style sauce over mashed potatoes? I texted B and asked how he felt about trying that concoction for dinner, and his exact response was that he felt “awesome about it!” Ok then!
Unfortunately, I did not really do a thorough check to see if I had all the ingredients necessary. As it turned out, I only had a little bit of butter, no sour cream, no Cognac or wine. I DID have mushrooms, onions, garlic, olive oil, plain yogurt, and Balsamic wine vinegar, so I inadvertently made a “healthier” version, like a Faux Beef Stroganoff. Maybe Fauxganoff? We can’t all be Paula Deen. And I like saying “Fauxganoff.”
All in all, it turned out surprisingly good. The combination of the creamy sauce and the mashed potatoes was super tasty. You can find my concocted recipe at the bottom of this post.
Otherwise, here are some more authentic Beef Stroganoff recipes if that’s what you are looking for:
- Epicurious: Beef Stroganoff Recipe
- Martha Stewart: Classic Beef Stroganoff
- Food & Wine: Beef Stroganoff Recipe
- Approximately 1 lb. leftover tri-tip, cut into strips
- 4 oz. mushrooms
- 1/2 onion, diced
- 1 teaspoon garlic
- Balsamic vinegar, a splash
- 1 1/2 cups water
- 1 beef bouillon cube
- Olive oil, a splash
- Approx. 1 tablespoon butter
- Approx. 1/4 cup gluten-free flour
- 1 cup plain yogurt
- Liquid Aminos, to taste
- Salt & pepper to taste
- Mashed Potatoes
- Drizzle olive oil in cast iron pan.
- Add butter, onions, and garlic and saute until onions start to turn translucent.
- Stir in mushrooms, splash with liquid aminos and balsamic vinegar, and cook until mushrooms begin to soften.
- Add beef, fry for a few minutes to heat through. Add more liquid aminos as needed.
- Add water and bouillon, bring to a slight boil.
- Let the simmer for a few minutes.
- Add salt and pepper to taste.
- Stir in flour and simmer for a few more moments. Sauce will begin to thicken.
- Blend in yogurt.
- Serve over mashed potatoes.