Happy New Year! What a gorgeous beginning to a brand new year! Last night we rang it in at a very swish party down the street, where our friends John and Jamie completely outdid themselves. Think slices of gooey grilled cheese sandwiches, braised short ribs, terrines of everything you can imagine and individual chocolate pots de creme sprinkled with sea salt. Jamie did all the cooking, and for quite a crowd. We of course did all the eating and drinking. And waking up this morning, with the cheery memories of last night still lingering, I have to say that 2011 is off to a pretty great start.
A start that doesn’t involve doing any dishes, the downside of which is that it doesn’t involve any leftovers either. But for those of you who are lucky enough to have prime rib in your fridge from last night’s feast—as I did last week after Christmas dinner—I thought I’d share a rather decadent use for it.
I found this stroganoff recipe from Molly Stevens that calls for tri-tip, but instead I subbed in leftover, cooked prime rib. Also, because it is so rich I skipped the grilled bread she calls for and instead used a more virtuous Barilla Plus farfalle, which is higher in protein than regular pasta and has omega 3 and fiber.
Leftover Prime Rib Stroganoff
Adapted from a recipe by Molly Stevens. I like to use a mix of crimini and oyster mushrooms, which won’t break the bank.
2 tablespoons (1/4 stick) unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
Coarse kosher salt
1/4 cup dry vermouth or dry Sherry
1/4 cup crème fraîche
1 1 1/2-pound leftover prepared prime rib, cubed
1 cup thinly sliced shallots (about 4 large)
1 tablespoon all purpose flour
1 teaspoon tomato paste
1 cup beef broth
1/2 teaspoon Hungarian sweet paprika
1/4 cup sour cream
2 tablespoons chopped Italian parsley.
16-ounce box Barilla Plus farfalle, cooked to desired doneness
Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
Add vermouth or sherry to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
Melt remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Working in batches, add beef pieces to skillet and sauté just warm, about 30 seconds per side. Transfer beef to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
Add prime rib and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
Add beef mixture to mushrooms and stir to combine. Divide pasta into 4-6 bowls and spoon beef mixture over. Sprinkle with parsley and serve.