Roast Beef Stroganoff
Introduction
This is the easiest way to turn Sunday's roast into Monday's dinner. Strips of tender grass fed beef rump or leftover roast beef are folded through a glossy sauce of softened onion, golden mushrooms, smoky paprika and tangy Dijon, loosened with beef stock and enriched with sour cream. The beef goes in right at the end so it stays meltingly tender, never tough. Spoon it over pasta or rice and you have a creamy, comforting weeknight dinner on the table in about half an hour.
Ingredients
For 4 servings
- 600g grass fed beef rump or leftover roast beefthinly sliced into strips
- 400g mushroomssliced
- 1 large brown onionfinely sliced
- 2 cloves garliccrushed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons sweet paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon plain flour
- 300ml beef stock
- 200g sour cream
- Salt and freshly ground black pepperto taste
- Handful flat-leaf parsleychopped, to serve
- 400g pasta or 300g riceto serve
Utensils
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- Large frying pan
- Large pot
- Wooden spoon
- Whisk
- Sharp knife
- Chopping board
- Colander
Cooking Steps
Cook the base
Bring a large pot of salted water to the boil and cook your pasta, or steam your rice, while you make the sauce.
Sear the mushrooms
Heat the olive oil and 1 tablespoon of the butter in a large frying pan over medium-high heat. Add the mushrooms and cook for 4 to 5 minutes until golden and any liquid has evaporated, then lift them out and set aside.
Soften the onion
Lower the heat to medium, add the remaining butter and the onion, and cook for 5 minutes until soft. Stir in the garlic and paprika and cook for another minute until fragrant.
Build the sauce
Sprinkle in the flour and stir for 1 minute, then pour in the beef stock a little at a time, stirring until smooth. Whisk in the Dijon mustard and simmer for 3 to 4 minutes until lightly thickened.
Finish gently
Return the mushrooms to the pan, reduce the heat to low and stir through the sour cream. Fold in the sliced beef and warm through for 1 to 2 minutes only. Do not let it boil, or the already-cooked beef will toughen and the sour cream may split. Season, scatter with parsley and serve over pasta or rice.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the best beef for stroganoff? +
Tender cuts work best for beef stroganoff. Leftover roast beef or grass fed beef rump, sliced thinly into strips, are ideal because they stay tender when folded through the sauce. If using raw beef, rump, scotch fillet or eye fillet all sear quickly and stay soft, which keeps the dish silky rather than chewy.
Can I make beef stroganoff with leftover roast beef? +
Yes, leftover roast beef makes excellent stroganoff and saves time. Because the beef is already cooked, slice it thinly and fold it through the finished sauce at the very end, warming it for only 1 to 2 minutes. Avoid boiling it, which would toughen the meat and dry it out.
Why does my stroganoff sauce split? +
Stroganoff sauce splits when sour cream is heated too aggressively. Add it once the pan is on low heat, stir it through gently and never let the sauce boil after it goes in. Bringing the sour cream closer to room temperature first and stirring constantly also helps keep the sauce smooth and glossy.
How do I stop the beef from going tough? +
The key is gentle, brief heat. Pre-cooked roast beef only needs warming through for a minute or two at the end, off a rolling boil. If searing raw rump, cook it hot and fast, rest it, then add it last. Overcooking and prolonged simmering are what turn beef stroganoff rubbery.
What can I serve with beef stroganoff? +
Beef stroganoff is traditionally served over egg noodles, but pasta, fluffy rice or mashed potato all soak up the creamy sauce beautifully. A crisp green salad, steamed greens or buttered beans balance the richness. For a heartier meal, add crusty bread to mop up every last bit of the paprika sauce.
