I am completely serious when I say that I might love leftovers more than the original serving.  I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.

We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them).  Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.”  This dish could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.  We used these gorgeous Shiitakes that we found at the farmers market.

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Other recipes you might enjoy:

Classic Beef Stew Slow Braised Beef & Barley Soup Beef Bourguignon Cheesy Beef Enchilada Dip Crispy Orange Beef & Broccoli Corned Beef Hash {with Poached Eggs}