Roast Beef Stroganoff*

Ingredients:

1-2 lbs. roast beef (previously cooked - great for leftovers)

1 large onion, sliced

2 cups white wine

2 lbs. sliced mushrooms

4 cloves of garlic, minced

2 TBSP butter

2 TBSP flour

2-3 c. beef stock

1 c. softened cream cheese

2/3 c. sour cream

2 tsp. mustard

2 TBSP Worcestershire sauce

1 tsp. dill

salt and pepper to taste

egg noodles

Directions:

Warm/brown roast beef in a few tablespoons of olive oil.

Add sliced onion and continue to cook until the pan is dry and the onions are cooked down.  The pan will looked like it is burnt, but it isn't.

Add white wine and bring to a simmer, scraping up all of the "burnt" stuff from the bottom of the pan.

Add sliced mushrooms and simmer until the wine is almost completely gone (this will take awhile).

Add minced garlic and simmer until liquid is completely gone.

Remove mushroom mixture from pan and melt butter in pan.

When the butter is melted, turn off the heat and whisk flour into the butter. Turn the heat back to medium and cook for just a few minutes while stirring so the flour doesn't burn. It'll be like paste.

Pour beef stock in a little at a time, whisking continuously to get all the lumps out.  It will be thick.

When all the stock has been added, bring to a simmer and keep whisking.  It will continue to thicken.

Stir in softened cream cheese and sour cream. Then add mustard, Worcestershire sauce and dill. 

Stir mushroom mixture and beef into sauce.  Add salt/pepper to your liking.

Serve with egg noodles.


*Courtesy of http://bowerfamilyhappenings.blogspot.com/2009/04/best-beef-stroganoff-ever.html