Tender strips of leftover roast beef meet mushrooms, onions, garlic, and a luscious, tangy-creamy sauce. It’s the ultimate comfort food—and a clever way to use up leftovers. Serve it over rice, pasta, mashed potatoes, or even crusty bread for a quick, family-friendly dinner.
Why You’ll Love This Recipe
- Reduces food waste—uses up your Sunday roast leftovers.
- Ready in about 30 minutes—perfect for weeknights.
- Freezer-friendly—make ahead for busy days.
- Versatile—swap in leftover chicken, pork, or even just mushrooms for a vegetarian spin.
Ingredients
- Leftover roast beef, sliced or cut into strips (any roast beef works: topside, rib, sirloin, etc.)
- Mushrooms (chestnut, button, or white), sliced
- Onion, finely chopped
- Garlic cloves, finely chopped
- Olive oil
- Tomato puree (tomato paste)
- Beef stock
- Dijon mustard
- Smoked paprika
- Dried Italian herbs (or dried thyme)
- Crème fraîche (or sour cream)
- Fresh parsley, chopped
- Salt and pepper
Instructions
- Sauté Aromatics:
Heat oil in a large frying pan over medium heat. Add onions and garlic; cook gently for 4–5 minutes until softened.
- Add Mushrooms:
Increase heat, add sliced mushrooms (and fresh steak strips if not using leftover beef). Sauté for 2–3 minutes until mushrooms are golden and tender.
- Build the Sauce:
Add tomato puree, beef stock, smoked paprika, Dijon mustard, and dried herbs. Stir well and let it simmer gently for 10 minutes on low heat.
- Add Beef & Cream:
Stir in crème fraîche (or sour cream) and your leftover roast beef strips. Simmer for another 5 minutes, just until heated through and creamy. Taste and season with salt and pepper.
- Finish & Serve:
Sprinkle over fresh parsley and serve hot with your favorite sides.
Serving Suggestions
- Classic: Over buttered noodles, rice, or mashed potatoes
- Light: With steamed broccoli, roasted veggies, or a crisp green salad
- Extra Comfort: Spoon over crispy Parmentier potatoes or serve with crusty bread
Tips & Variations
- No leftover roast beef? Use 2 medium steaks, sliced and quickly seared with the mushrooms.
- Make it lighter: Use half-fat crème fraîche or Greek yogurt.
- Add-ins: Try a splash of red wine, a pinch of cayenne for heat, or a spoonful of leftover gravy for extra richness.
- Vegetarian: Swap the beef for a medley of your favorite veggies—mushrooms, peppers, courgettes (zucchini), broccoli.
Storage
- Fridge: Store any leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Defrost in the fridge overnight and reheat gently until piping hot.
FAQs
Up to 3–4 days in the fridge; slice or shred before freezing.
Absolutely! Sour cream works perfectly.
If too thin, simmer uncovered a bit longer. If too thick, add a splash of stock or water.
Try beef sandwiches, tacos, cottage pie, fried rice, or beef quesadillas!
Leftover Roast Beef Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Turn leftover roast beef into a creamy, comforting dinner with this easy 30-minute stroganoff. Packed with mushrooms, garlic, and a luscious sauce—perfect over noodles, rice, or mashed potatoes.
Ingredients
- 700g leftover roast beef (about 1.5 lbs), sliced
- 200g mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil
- 1 tbsp tomato puree (tomato paste)
- 300ml beef stock (about 1¼ cups)
- 1 tsp Dijon mustard
- 1 tbsp smoked paprika
- 1 tsp dried Italian herbs
- 200ml crème fraîche (or sour cream)
- 2 tbsp fresh parsley, chopped
- Salt & pepper, to taste
Instructions
- Heat oil in a large frying pan over medium heat. Add onions and garlic; cook 4–5 minutes until softened.
- Add mushrooms and sauté 2–3 minutes until golden.
- Stir in tomato puree, beef stock, smoked paprika, mustard, and herbs. Simmer for 10 minutes on low heat.
- Add crème fraîche and leftover beef. Simmer another 5 minutes until heated through. Season to taste.
- Garnish with parsley and serve with noodles, rice, or potatoes.
Notes
For a lighter version, use half-fat crème fraîche or Greek yogurt. Swap beef for mushrooms to make vegetarian. Add red wine or leftover gravy for richness. Store leftovers up to 3 days in the fridge or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
Leave a Reply