Grunt

This is one of those recipes that works with just about any leftovers available and it’s not soup! My DD emailed me and told me that my ‘throw-together-anything-works’ recipe actually has a name —
Grunt
12 oz leftover roast chicken, pork or beef; cut into strips
8 oz mushrooms, sliced
1/2 tsp dried thyme
2 tbs unsalted butter; separated
1/2 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 tbs tomato paste
1/2 cup sour cream
salt and pepper
4 oz egg noodles
Put a pot of water on high and when it boils, add egg noodles and cook per package instructions.
Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt.
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 tbs butter. Cook until browned – about 3 minutes. Scoop mushrooms onto a plate.
Reduce heat to medium. Add remaining butter, onions and tomato paste and cook until translucent, stirring frequently – about 5 minutes.
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.
Reduce heat to low, add meat, and simmer 5 minutes more.
Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles, potatoes (baked, boiled, mashed, or whatever).