Recipe'n & Ruminatin': Cheater Beef Stroganoff

My husband's birthday was on Tuesday and that means I have much, much leftover food in my fridge. I always overcook, and this time was no exception. Several pounds of salmon (salads! I love cold salmon on salads!), chicken (wraps!) and steak leads me to my favourite way to rid myself of leftovers. I also have some light sour cream that I will forget about otherwise and far too many mushrooms (is there really such a thing as too many mushroom?) so here we are: let's get at it!

You will need:

2 c uncooked egg noodles (I am using No Yolks)
2 tsp olive oil (don't use EVOO)
1 onion, grated
3 garlic cloves, crushed
1/2 lb mushrooms, sliced, about 2 cups (you can buy 1/2 lb tubs all sliced for you. I don't like them because they slice them too thick, but I really should learn to pick my battles)
1/2 c red wine
2 c beef stock
1 lb cooked steak
Salt, pepper, paprika (I am using smoked hot paprika because I love it so)

First, prep! Grate your onions and crush your garlic into a large-ish heavy-bottom (makes the cooking world go round) saucepan. Slice the steak as thinly as possible. Putting it in the freezer for 10 minutes first helps fo sho. Slice your mushrooms or pull the saran wrap off your package, whatever your wallet and conscience dictates.

Add the oil to the saucepan with onions and garlic, heat to medium and add in the mushrooms. Cook for three minutes or until the onions are softened and most of the liquid is gone.

Pour in the wine and use a flat wooden spoon to scrape up everything off the bottom. Cook until most of the liquid is gone. Start to boil water for the egg noodles, cook, drain and set aside.

Add in the beef stock, sliced steak, salt, pepper and paprika. Bring to a boil and then reduce heat and simmer for 10 minutes, until the liquid is reduced by half.