Mommy's beef stroganoff (from left over rib roast)

note: When preparing your Christmas roast save all the drippings in the pan (skim about half the fat off after it's congealed) and all the au ju/blood from the cutting platter.

Approximately two one inch slices of left over Christmas standing rib roast, fat trimmed, and meat diced into small cubes.

1 container of sliced white mushrooms

1 container of sliced baby Bella mushrooms

2 shallots, sliced into rings

1 cup white wine

1 16oz container of sour cream

Salt and pepper

1 package egg noodles

Skim about half the fat off the roast pan, reheat the remaining drippings right in the pan.

Add shallots, salt and pepper, and sautee untill almost translucent

Add mushrooms, salt and pepper, and sautee until about half in size

Add wine and au ju, reduce by half

Right before serving, add meat and sour cream. Only cook long enough to heat them up

Serve over cooked egg noodles

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