What do you do when you have truffle sauce left over from a previous dinner?!?  Why… you rework it into a sauce for swiss steak, of course!

Last night was a melt-in-your-mouth-tender filet.  Tonight was a pounded round steak.  Both were greatly enhanced by that sauce.

Tonight I pounded and floured the steaks and browned them in a bit of olive oil.  I removed them from the pan and added about 8 oz sliced mushrooms and browned them.  A splash of red wine a splash of beef broth, and put the steaks back in to simmer while I did the carrots.

Out came the mandoline and in no time I had a mound of shoestring carrots.  I steamed them a bit, drained them, and added a splash of honey, butter, dill, salt and pepper.

When the carrots were just about done and the potatoes mashed, I added the remainder of last night’s truffle sauce to the simmering steaks, let it all get nice and hot, and dinner was served.