This classic Russian dish turns leftover grilled steak into a showstopper meal, delicious over buttery egg noodles tossed with a little chopped thyme or parsley.
- Serves: 4-6
- 11/2 lbs leftover grilled steak (750 g)
- 2 tbsp olive oil (30 ml)
- 3 medium onions, thinly sliced
- 1 lb cremini mushrooms, sliced (500 g)
- Kosher or sea salt
- Freshly ground black pepper
- 1/2 cup beef stock (125 ml)
- 1 tsp Dijon mustard (5 ml)
- Pinch freshly grated nutmeg
- 2 tsp chopped fresh thyme (10 ml) or 1/2 tsp (2 ml) dried thyme leaves
- 1 cup sour cream (250 ml)
- Slice leftover steak across the grain into strips 1/4" (6 mm) thick. Set aside.
- In a large frying pan, heat oil over medium heat. Add onions and cook, stirring occasionally, until soft and lightly browned, about 20 minutes. Stir in mushrooms and sauté until browned, about 10 minutes more. Add steak, season lightly, and cook 1–2 minutes more.
- Stir in stock, mustard, nutmeg, and thyme. Add sour cream a few spoonfuls at a time, stirring to make a smooth sauce. Reduce heat to low, cover pan, and simmer for 2–3 minutes, until heated through. Adjust seasoning.