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Grunt: Making the Most of Leftovers

User Rating 4.5 Star Rating (6 Reviews)

By

Grunt

Grunt

Copyright 2009 Kevin D Weeks
When I was in college my roommates and I used frequently make a dish we called "Grunt." (Hey, we were college students.) It was a take-off on Beef Stroganoff and it featured such things as leftover roast beef, chicken and pork. It was very good, filling, cheap and easy - everything a bunch of young men want in a meal. Some 30-plus years later I still make it - but these days I make instead of dried French Onion Soup and canned mushrooms I make my own sauce. It's not much more trouble and still takes less than 30 minutes. (Larger image.) Serves 2.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

  • 12 oz. leftover roast chicken, pork or beef; cut into strips
  • 8 oz. mushrooms; sliced
  • 1/2 tsp. dried thyme
  • 2 Tbsp. unsalted butter; separated
  • 1/2 sm. onion; chopped
  • 1/2 cup wine (use red for beef and white for chicken or pork)
  • 1/2 cup stock or broth (use beef for beef and chicken for chicken or pork)
  • 1 Tbsp. tomato paste
  • 1/2 cup sour cream
  • Salt and pepper
  • 4 oz. egg noodles

Preparation:

1. Put a pot of water on high and when it boils, add egg noodles and cook per package instructions.

2. Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt.

3. Cook over medium-high heat and cook until mushrooms begin to brown and give up their liquid (about 6 minutes). Turn mushrooms, sprinkle with thyme, and add 1 tablespoon butter. Cook until browned - about 3 minutes. Scoop mushrooms onto a plate.

4. Reduce heat to medium. Add remaining butter, onions and tomato paste and cook until translucent, stirring frequently - about 5 minutes.

5. Return mushrooms to skillet and add wine. Increase heat to medium high and cook until wine is reduced by half - 5 minutes. Add broth and cook five minutes more.

6. Reduce heat to low, add meat, and simmer 5 minutes more.

7. Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles.

Note: This is also excellent served over rice.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Yum!!!, Member dcasagrande

I didn't have mushrooms, so I left them out and I only had red wine, a cabernet. The night before I had cooked a pork roast and used tarragon and garlic in the pork, so I used tarragon in the sauce and it was amazing. This is my new ""go to"" sauce when I need something delicious in a hurry.

21 out of 21 people found this helpful.

See all 6 reviews

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