Kroger had rib roasts for super cheap over the holidays so we bought extra. Trying to find a happy place between Mrs J’s dislike of bloody meat and my own preference for it, we did the sous vide thing set at 140°, which worked Ok. This is medium rare, depending on where you look and who is doing the “color commentary”. That’s a smear of horseradish sauce on that piece. We did fried potatoes and roasted sprouts with it.With the leftover beef we did a stroganoff. I looked at Paula Deen’s recipe and went with that because it looked super easy. Since the meat was already cooked I added it in last. I sauteed the onions in oil and added the flour to those before stirring in the soup and broth. I had a bit of sour cream in a tub, not a cup but enough. I gave up on the Kroger brand egg noodles but they do stock these so we’re good.