Mushroom Bourguignon | Part Two

I wrote about the reward of making mushroom bourguignon. I did not share in my last blog that it makes enough for 4 – 6 servings. As it was so good, I was not about to throw it away.

What shall I make of this delicious leftover? I threw around ideas to add it to a noodle or rice dish. Instead, I went old school with a simple choice. Big Guy grilled up the perfect steak with the mushroom bourguignon as its topping. We added a side of roasted vegetables to round out the perfect meal.
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Just a quick note the mushrooms soaked up the sauce, so we added just enough dry red wine and beef broth to reconstitute the sauce. The great part about doing this step is we picked a lovely bottle of red wine as our beverage of choice with the meal. Win-Win!