After making a delicious beef pot-roast in the slow cooker earlier in the week, we still had a good amount of leftovers and I was looking for a creative and delicious way to use it up. There are some brilliant ideas posted online but I ended up adapting a stroganoff recipe, without mushrooms (which aren’t good for my allergic hubby).
Into the Thermie I chopped half an onion and a little crushed garlic on speed 7 for 2 – 3 seconds. I added some cooked bacon pieces, left-over from making quiche the other day. These I sautéd for three minutes at Varoma temperature on speed 1.
A lot of easy stroganoff recipes will tell you to add a can of mushroom soup. I couldn’t use mushroom obviously, and also didn’t have any cans of soup in the pantry. Instead I used leftover gravy from the roast which had been frozen into ice cubes (glad I didn’t chuck it as I usually do!)
To the sautéd onion I added the beef (approx 2 cups, shredded with a fork), gravy cubes (approx 2 cups), a spoon each of tomato paste and vegetable stock concentrate (from Every Day Cookbook) and about a cup of hot water. I put this on a slow mix at Reverse speed soft for 10 mins at Varoma temperature.
Then I stirred in a couple of spoonfuls of light sour cream (using spatula) and served over spiral pasta I’d cooked earlier. Lovely smooth and tangy stew with tender stringy beef. Yummy! and a great way to use up leftovers 😀