For our Christmas dinner we made a Standing Rib Roast. With the COVID-19 situation we only had my parents over. The rib roast was fantastic but rendered A LOT of leftovers. So I Googled, “Standing Rib Roast Leftovers” and the most popular was Beef Stroganoff. I hadn’t had Beef Stroganoff in I don’t know when and it probably came from a box (you know the helper kind). My wife was skeptical but I decided I’d convince her it could be great. I wanted to serve something with it and because Beef Stroganoff was a traditional Russian dish, I thought why not a salad with a “Russian” dressing. I remember as a kid a version of Russian dressing that was more like a Catalina (which was “lighter” and no mayo). So here you go, this is what I came up with. Turned out pretty good.

Ingredients

Ingredients for Beef Stroganoff

• 1 1/2 lbs leftover standing rib roast or any leftover beef, preferably rare or medium rare
• 10-12 oz mushrooms (Cremini or Button), cleaned and sliced
• 1 large shallot, minced
• 4 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp olive oil
• 3 tbsp AP flour
• 3 cups low sodium beef stock
• 1 heap tbsp Dijon mustard
• 1/4 red wine
• 1/4 cup sour cream, we use Tofutti
• Salt and pepper

Ingredients for Russian (Catalina) Dressing

• 1 + tbsp honey
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire
• 1 tbsp lemon juice
• 1/2 cup Ketchup
• 1 + tsp paprika
• 1 tsp onion powder
• 1 tsp celery salt
• 1/2 tsp Italian seasoning
• 1 tbsp canola oil
• Salt and pepper

Directions

How to make Beef Stroganoff with Leftover Standing Rib Roast

1. Heat a large pot of water to a boil, season with salt. Add egg noodles and cook per package instructions. Drain and set aside.
2. Slice and chop the beef small strips.
3. Heat a large pan over medium-high and melt 2 tablespoon olive oil. Add beef and toss until just warmed through. Remove and set aside.
4. In the same pan, add another tablespoon of olive oil and a tablespoon of butter. Add sliced mushrooms and cook until browned and their liquid has released and cooked off. Remove and set aside.
5. In the same pan, add a tablespoon of butter and the shallot. Cook until fragrant and then add garlic. Cook another minute or so and sprinkle in flour. Whisk the mixture together and cook until the flour turns blonde. Add the red wine and whisky together. Cook until reduce by half and add beef stock. Bring to a boil, add mushrooms and beef and reduce to a simmer. Continue to simmer for 15-20 minutes or until thickened. Season with salt and pepper to taste. Before serving, whisk in the sour cream, Dijon mustard and remaining butter to combine.
6. Serve over egg noodles.

How to make Russian (Catalina) Dressing

1. Add all ingredients to a small mixing bowl and whisk together.
2. Add a little water until you achieve your desired consistency.
3. Dress fresh mixed greens with dressing.
4. Enjoy.