Instructions

1. Slice your leftover roast very thinly across the grain. Let the slices come to room temperature on the counter while you prepare the rest of the dish.

2. Bring a pot of salted water to a rolling boil over high heat. Add egg noodles and stir to keep them from sticking to the bottom of the pot or to each other. Cook the noodles for 7 to 9 minutes or until they are soft, but not mushy. Drain the noodles and toss them with a little bit of olive oil or butter to keep them from sticking together as they cool.

3. Heat a bit of olive oil or melt butter in a heavy skillet over medium heat. Heat the butter, stirring occasionally, until it is completely melted and bubbling.

4. Stir in the onions and cook them until they are translucent, about 5 minutes. Add a clove or two of garlic if you like, though it isn’t traditionally used.

5. Add thinly sliced mushrooms and turn the heat to medium-high. If you are pressed for time, baby bella mushrooms are faster because they do not release as much liquid and therefore brown more quickly. Season the pan with salt and pepper to taste. Cook the mushrooms, stirring them occasionally, until all of the liquid released has cooked off, about 10 and 15 minutes.

6. Add enough beef broth to generously cover the mushrooms. Flavor the broth with a healthy splash of cognac or marsala to help the liquid reduce and add depth. Red or white wine will also work in a pinch, though you can leave the alcohol out entirely if you prefer. Bring the broth to a simmer, turn the heat down and let the broth reduce by about half.

7. Place the beef strips into the reduced broth. Season with spices and herbs like Dijon or dried mustard, parsley, dill and a whisper of nutmeg. Stir the beef until it is well-coated with the reduced broth.

8. Stir in sour cream and gently mix it into the broth until it is thoroughly incorporated and hot throughout. Correct the seasoning and serve immediately over the egg noodles.