When my daughter was younger (below 1 year old), she refused to eat a bunch of stuff: milk products, some types of meat, soups, rice, seemingly at random as she ate all of these things at other times and places (except milk products, which she refuses to touch). So she was considered “picky”.
However, over the holidays I needed a meat dish and found that I had no raw meat to cook in any way. Going to the store was a bother. I found some frozen entrecôte steaks, from a BBQ (we looove BBQs!). I also had fresh mushrooms, so I had an aha! moment: strips of entrecôte with succulent mushrooms in wine and soy (I would have added fresh ginger if I had it. Or alternatively, soy-based cream instead of soy sauce in order to get a kosher “stroganoff”, but I don’t usually have it in the house).
I did that, and it was a hit with everyone… including my 1 and a bit year old daughter, who practically inhaled it mixed with white rice. So therefore it is now official: my daughter is NOT picky!
Leftover Steak “Stroganoff”
3-4 leftover entrecôte (rib, rib-eye or sirloin) steaks, fat removed and cut into strips
250-500 gr. champignon (button) mushrooms, sliced
1-2 cloves garlic or to taste, minced
1 large onion, minced or diced
1-2 cups red wine (leftover, of course )
2-3 tbsp soy sauce, or to taste
1 tbsp vegetable oil
Heat oil in non-stick skillet. Saute the onions until clear. Add garlic, saute until garlic is fragrant. Add mushrooms, stir fry for 3-5 minutes, until lightly browned but still firm. Add steak strips, mix, and add wine and soy sauce. Let simmer for 10-15 minutes. Taste. If wine is still sharp, simmer for 10 minutes more. Serve over rice, couscous or burgul.
Optional: Add 1-2 tsps flour mixed with 1-2 tbsp water to the sauce at the end, it will thicken into a gravy.