Had about 4 oz of tenderloin scraps and 8 oz of thin-sliced eye of round in the freezer. Cut that into ¼” dice and seared it in a little bacon fat and ½ t dried thyme. Removed that from the pan and put the juices into a small bowl. Added 2 T of chopped dried porcini to those juices and topped it off with some hot water, letting it steep. To the skillet I added ½ a medium onion, chopped, 3 slices of cooked bacon, chopped, and 8 oz of chopped mushrooms. Cooked until the mushrooms were limp and the onions were translucent, seasoning with salt and pepper. I make shiitake mushroom powder and so I added about 2 T of that, too. Poured in the rehydrated porcini and juices and cooked for about a minute. Added 1 T tomato paste and stirred in, then added 2 T flour and cooked and stirred until the flour was incorporated, about four minutes. Stir in cooked meat and one can of chicken stock, bring to simmer. Stir until thickened and simmer for a few minutes until the raw flour taste is cooked out. Just before serving, stir in ½ C of sour cream. Serve over long-grain white rice.
I’m serving it with peeled sliced asparagus stems. I guess you can almost call it beef Stroganoff, the flavors are very similar.