And Speaking of Pork Roasts . . .

    We were still thinking of that first pork roast (in a long time). So two days back I bought another and did it again. I was just short of having enough for leftovers the following evening, so went searching for leftover pork roast ideas on the innerwebs. 

    None of the recipes I was seeing in my search resonated, until I landed on TheSpruceEats.com. How did I not know about using pork in stroganoff?! Probably because I've had the long time dependable delicious recipe on hand and never had to go out and sort through the multitudes of possibilities. Yeah, that's my excuse. And also-- YAY for gluten free noodles! 🎉🥳

    Here it is. It's definitely a keeper! One night of dining on roast and then two more nights of stroganoff--which equals winning when you're trying to eat less meat. 

Love, K 💓

Repurposed Leftovers for Stroganoff By Kevin D. Weeks.

Ingredients

4 ounces egg noodles

8 ounces mushrooms, sliced

Salt, to taste

1/2 teaspoon dried thyme

2 tablespoons unsalted butter, divided

1/2 small onion, chopped

1 tablespoon tomato paste

1/2 cup wine

1/2 cup stock

12 ounces leftover roast chicken, or pork or beef, cut into strips

1/2 cup sour cream

Freshly ground black pepper, to taste

Prep your ingredients. 

Fill a pot of water and bring it to a boil. Salt it and, once boiling, add the egg noodles and cook per the package instructions. Drain and reserve.

Place the mushrooms in a large, dry, non-stick skillet and sprinkle them with salt.

Cook over medium-high heat until the mushrooms begin to brown and give up their liquid, or about 6 minutes.

Stir the mushrooms, add in the thyme, and add 1 tablespoon of the butter. Cook until browned, about 3 minutes. 

Scoop the mushrooms onto a plate and set aside. Using the same pan over medium heat, add the remaining butter, onion, and tomato paste and then cook until the onion is translucent, stirring frequently for about 5 minutes. 

Return the mushrooms to the skillet and add the wine. 

Increase the heat to medium-high and cook until the wine is reduced by half, approximately 5 minutes. Add the stock and cook for 5 more minutes. 

Reduce the heat to low, add the meat, and simmer for 5 minutes. 

Remove from heat and stir in the sour cream and pepper. Taste test and adjust the seasonings. Serve over the cooked noodles.