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
Scale
- 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