Blessed with an abundance of fresh dill from Blue Heron Farm and huge prawns from the local fish market, I finally gave in and made Ina Garten’s shrimp salad. I used the excuse that I was making it for a food photo contest, but I wasn’t all that happy with my photos of the finished dish. Nevertheless, we cheerfully ate it all (to hide the evidence, don’t you know).
This stroganoff was one of those dinners that naturally arises by examining a number of random leftovers: in our case, a container of lebni, a bag of mushrooms, some partial leeks and a bunch of fresh dill left from our post-Easter brunch. Combine all that with some sliced seared steak and some egg noodles and you have a really good quick beef stroganoff.
I don’t think it would have occurred to me to use lebni in a stroganoff, but I liked the effect. It’s similar to sour cream but has a denser texture and is slightly less tart. It worked great with the mushrooms and dill. Come to think of it, that would be a really nice dip or spread right there – maybe I’ll try that next time I have these particular leftovers in the house.