Leftover Roast Beef Stroganoff
Introduction
Leftover roast beef stroganoff turns cold slices of Sunday's roast into a creamy weeknight dinner in about 30 minutes, with the beef folded through at the very end so it stays tender.
Thin strips of leftover roast beef go into a glossy sauce of softened onion, golden mushrooms, smoky paprika and tangy Dijon, loosened with beef stock and enriched with sour cream.
Because the beef is already cooked, it only needs a minute or two in the warm sauce. That is the big difference from a classic beef stroganoff with rump steak, where raw strips are seared hot and fast before the sauce is built.
Spoon it over pasta, egg noodles or rice for one of the quickest leftover roast beef recipes you can make on a weeknight.
Ingredients
For 4 servings
- 600g leftover roast beef or grass fed beef rumpthinly 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
Can you make beef stroganoff with leftover roast beef? +
Yes, leftover roast beef makes an excellent stroganoff and saves time. Because the beef is already cooked, slice it thinly across the grain and fold it through the finished sauce at the very end, warming it for only 1 to 2 minutes. Boiling it or simmering it for longer would toughen the meat and dry it out.
What is the difference between leftover roast beef stroganoff and classic beef stroganoff? +
Classic beef stroganoff starts with raw strips of tender steak, usually rump, seared hot and fast before the sauce is built. Leftover roast beef stroganoff skips the searing because the beef is already cooked, so the sauce comes first and the sliced roast is simply warmed through at the end. It is quicker and a smart way to use up a Sunday roast.
What is the best leftover roast beef for stroganoff? +
Any tender roast beef works, including rump, rostbiff, scotch fillet or sirloin. Roasts cooked to medium rare or medium give the most tender result, because the beef warms through in the sauce without drying out. Slice it thinly across the grain while it is still cold, and trim away any thick fat or gristle before it goes in.
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 leftover roast beef going tough in stroganoff? +
Keep the heat gentle and the time short. Leftover roast beef is already cooked, so it only needs warming through for a minute or two at the end, off a rolling boil. Long simmering squeezes out moisture and turns the strips chewy. Slicing the beef thinly across the grain also keeps every piece tender.
What can I serve with leftover roast beef stroganoff? +
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.
