Impromptu Fabulousness

Guys.  Hi. You must make the pot roast with dry salad dressing that I mentioned the other day.  I'll be honest, the night that I made it, dinner was just "meh".  The meat seemed a little dry (I used a top round, which apparently is a very lean cut of meat) and the side dish I made tasted a little bit like dirt (I never seem to be able to use curry powder correctly!).  Sounds great, right?  Go ahead and make it!

But I still had some beef left over even after making it into a mexican-type corn bread bake the next night.  Mixing the meat with salsa and some of the cooking liquids helped to keep it moist and I chalked that meal up as a success.  Most everything is better with cornbread.

But.  Here is the best part.  You get another meal out of it!  And this is the best yet.  This dinner came together at the very last minute.  Brendan called on his way home from work and I still hadn't done anything to prepare for mealtime.  I wanted to use up the leftover pot roast, but had zero ideas beyond a bag of egg noodles in the cabinet.  Brendan suggested stroganoff and after a quick refrigerator assessment, it was decided.

I quickly googled a recipe just to make sure that I had the basics down, but since I didn't have all of the ingredients, I winged it.  And it turned out fantastically.  Brendan's comment was, "It's not exactly stroganoff, but it may be even better."  I sort of expected it to be a little bland, but I forgot about all the seasoning that went into the pot roast!  The dry ranch, italian, and gravy mixes on the meat TOTALLY rocked.  Make the pot roast for no other reason than to use in this recipe four days later.  Seriously good stuff.

Shredded Beef Stroganoff
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• Leftover shredded pot roast (we maybe had around a pound?)
• 2 tbsp all purpose flour
• 2 tbsp olive oil
• 1/2 large sweet onion, sliced
• 8 button mushrooms, sliced
• 2 cups chicken broth
• 1-2 tbsp corn starch
• 1 cup greek yogurt (I used Chobani 0% Plain)
• Salt, pepper, garlic powder to taste

Procedure:

1. Heat olive oil in a large pan over medium high heat.  Saute onion and mushrooms until soft and slightly browned.  Add flour and stir mixture to evenly distribute flour and avoid clumps.
2. Add the shredded meat and chicken broth to pan.  Season with salt, pepper, and garlic powder.  Simmer/lightly boil until the broth begins to thicken and create a gravy-like texture, about 10 minutes.  If it does not get thick enough, add a little bit of corn starch until desired consistency is achieved (I used corn starch at this phase to avoid raw flour taste.  More flour could have been added towards the beginning).
3. When at desired thickness, add greek yogurt.  Turn off heat and serve over egg noodles and a side salad.