Turn cold roast beef into a creamy leftover roast beef stroganoff in under 30 minutes. The mushroom sauce is cooked first, then the thinly sliced beef is added at the end so it heats through without becoming dry or chewy.
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Quick Summary - Leftover Roast Beef Stroganoff
This is one of my favourite Monday night dinners after a Sunday roast because it transforms leftover roast beef into something that feels completely different. My family love the creamy, comforting sauce served over rice or noodles, and it's an easy way to make sure none of that delicious roast beef goes to waste. Beth (Effortless Foodie)
🕒 Ready In: Under 30 minutes
👪 Serves: 4
🍽 Calories: 364
🥣 Main Ingredients: Leftover Roast Beef, Onion, Garlic, Mushrooms, Tomato Puree, Dijon Mustard, Beef Stock, Smoked Paprika, Herbs, Crème Fraiche
👩🍳 Difficulty: Easy
👌 Why this recipe? I make the creamy mushroom sauce first, then add the thinly sliced leftover roast beef right at the end so it stays tender rather than becoming dry or chewy. Dijon mustard, smoked paprika and crème fraîche give the sauce plenty of flavour without needing wine, making this a quick and reliable Monday-night dinner after a Sunday roast.
Summarise & Save This Content On
Slow cooker roast beef is a firm family favourite for Sunday lunch in our house, but we always seem to end up with plenty of leftovers.
This is one of my favourite ways to use leftover Sunday roast beef because it feels completely different from the original meal. Made with mushrooms, beef stock, Dijon mustard, smoked paprika and crème fraîche, it's rich, comforting and perfect served with rice, noodles or mashed potatoes.
Love stroganoff? Try my chicken and mushroom stroganoff, sausage stroganoff, or pork stroganoff next!
Jump to:
- Quick Summary - Leftover Roast Beef Stroganoff
- Why you'll love this leftover roast beef recipe
- 5* Reader reviews
- Key ingredients
- How much roast beef do I need?
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make leftover roast beef stroganoff
- How to slice leftover roast beef
- Beth's top tips
- Serving suggestions
- Storage
- Leftover Roast Beef Stroganoff FAQs
- Troubleshooting guide
- More leftovers recipes
- More beef recipes
- Recipe
- 💬 Comments
Why you'll love this leftover roast beef recipe
- If you have leftover roast beef from a previous meal, this leftover roast beef recipe is a great way to use it up and create a new dish. It's an excellent way to reduce food waste and save money.
- It's quick (less than 30 minutes) and easy to make, making it the perfect weeknight dinner option. With just a few simple ingredients, you can have a delicious and hearty meal on the table in no time.
- It's freezer-friendly and great for batch cooking.
- The stroganoff can be made with steak strips instead of leftover roast beef.
5* Reader reviews
Made this with leftover slow-cooked roast beef which was absolutely delicious! The flavour is wonderful - a huge success thank you! ⭐⭐⭐⭐⭐
- Fiona
This recipe is fantastic! I'm always looking for interesting ways to use up leftover meat and this was a great find. Really quick and easy to make and very tasty. I will definitely do it again. ⭐⭐⭐⭐⭐
- Lisa
Key ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Leftover Roast Beef - I used topside (top round), but any leftover roast beef such as sirloin, ribeye or rump works well. Slice thinly against the grain for tenderness. No leftovers? Use fresh sirloin or strip steak strips and sear before adding to the sauce.
How much roast beef do I need?
The recipe uses 700g of leftover roast beef for four generous servings, but it can easily be adapted if you have less.
With 300-400g of beef, use the full quantity of sauce and serve the stroganoff with plenty of rice, pasta or mashed potatoes.
Around 500g of roast beef will make four moderate portions.
If you have 700g, the recipe will make four generous, protein-rich servings or five smaller portions with side dishes.
Mushrooms (cremini, button or white mushrooms) - chestnut (cremini), white (button) or portobello mushrooms all work well. You can also swap half for sliced peppers or use a mixed mushroom medley for deeper flavour.
Onion (brown or yellow onion) - finely chopped for the base of the sauce. Shallots can be used for a milder, sweeter flavour, or stir in caramelised onions for extra richness.
Garlic - fresh garlic gives the best flavour, but garlic powder can be used as a convenient substitute.
Olive Oil - used for frying the onion and garlic. Butter adds extra richness, or use sunflower oil if preferred.
Tomato Purée (tomato paste) - adds depth and richness to the sauce. A small squeeze of ketchup can work in a pinch.
Beef Stock (beef broth) - made from a stock cube, stock pot or homemade stock. A splash of Worcestershire sauce can be added for extra depth.
Smoked Paprika - brings warmth and subtle smokiness. Sweet paprika can be used instead, or add a pinch of chilli flakes for heat.
Dijon Mustard - adds a gentle tang. Wholegrain mustard works well, or use a smaller amount of English mustard for a stronger flavour.
Dried Italian Herbs - provides savoury depth. Swap for dried thyme or a pinch of dried tarragon for a more traditional stroganoff flavour.
Crème Fraîche (sour cream) - creates a creamy, silky sauce. Soured cream works perfectly, or use Greek yoghurt stirred in off the heat to prevent splitting.
Fresh Parsley - chopped and sprinkled over just before serving. Fresh chives are a good alternative.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Use leftover roast pork or roast chicken instead of beef.
- Make a healthy beef stroganoff by replacing the creme fraiche or sour cream with half-fat creme fraiche.
- Add a pinch of cayenne pepper or red pepper flakes to the sauce to give it a spicy kick.
- For a vegetarian version of this dish, replace the beef with your favourite vegetables such as mushrooms, peppers, broccoli, and courgette (zucchini).
Make it even better!
Add more protein
- Add an extra 100g (3½ oz) of leftover roast beef to increase the protein by around 26g for the whole recipe.
- Stir in 150g (5 oz) of cooked edamame beans with the beef to add around 17g of protein and 8g of fibre.
- Swap half the crème fraîche for 150g (⅔ cup) of 0% Greek yoghurt to increase the protein by around 15g. Stir it in off the heat to prevent it from splitting
Add more fibre
- Stir in 150g (5 oz) of frozen peas with the beef to add around 8g of fibre to the whole recipe.
- Add 100g (3½ oz) of baby spinach during the last minute of cooking for an extra 2g of fibre.
Add healthy fats
- Serve with steamed broccoli drizzled with extra virgin olive oil to add healthy fats.
How to make leftover roast beef stroganoff
One: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for four to five minutes until soft.
Two: Add the garlic and sliced mushrooms. Increase the heat slightly and cook until the mushrooms are tender and lightly browned. Allowing the mushrooms to brown before adding the liquid gives the sauce a much better flavour.
Three: Stir in the tomato purée, Dijon mustard, smoked paprika and dried herbs. Cook for one minute, stirring continuously.
Four: Pour in the beef stock and stir well. Bring the sauce to a gentle simmer and cook for five minutes so it reduces slightly.
Five: Reduce the heat to its lowest setting. Stir in the crème fraîche until the sauce is smooth and creamy.
Six: Add the thinly sliced leftover roast beef and gently fold it through the sauce. Warm for two to three minutes until the beef is piping hot. Do not allow the sauce to boil once the crème fraîche and cooked beef have been added.
How to slice leftover roast beef
Slice the beef into thin strips across the grain. Cutting against the grain shortens the muscle fibres and helps the meat feel more tender.
Cold roast beef is usually easier to slice neatly than warm beef.
Aim for strips that are thin enough to heat through quickly without needing to simmer in the sauce.
Seven: If the sauce is too thin, stir in thickening granules or a small amount of cornflour slurry. Season to taste with salt and black pepper, then garnish with chopped parsley
Beth's top tips
- Prepare the sauce completely before adding the cooked beef. Keep the heat low after stirring in the crème fraîche.
- Warm the beef for only two to three minutes. Taste before adding salt if using gravy or a salty stock.
- Use full-fat crème fraîche or soured cream for the smoothest sauce.
- Leftover beef gravy can be added to the stroganoff for extra flavour. Replace 100-150ml of the beef stock with gravy, then add enough stock to create a smooth sauce. Gravy and stock can both be salty, so taste the stroganoff before adding any extra seasoning.
Serving suggestions
Serve the stroganoff with:
- Steamed rice
- Egg noodles
- Tagliatelle
- Mashed potatoes
- Slow cooker roast potatoes
- Air fryer jacket potatoes
- Cauliflower rice
- Green vegetables such as garlic green beans, crispy brussels sprouts, or roasted Tenderstem broccoli
- Crusty bread
Rice and noodles are particularly good for soaking up the creamy mushroom sauce.
Storage
Store - Leftovers can be stored in the fridge for up to 3 days.
Reheat - Reheat the stroganoff gently in a saucepan over a low heat until piping hot. Add a splash of stock or water if the sauce has thickened in the fridge. You can also reheat in the microwave.
Freeze - Place the stroganoff in a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
Leftover Roast Beef Stroganoff FAQs
Yes. Prepare the mushroom sauce first, then add the sliced cooked beef at the end and warm it gently until piping hot.
Yes. Slice it thinly and warm it gently in the completed sauce.
Yes. Remove excess fat, then shred or slice the meat before adding it near the end of cooking.
Yes. Leave the mushrooms out or replace them with sliced peppers. The flavour will be slightly less savoury, so you may want to add a small dash of Worcestershire sauce.
Yes, you can use fresh beef instead of leftover roast beef. Simply cut it into thin strips and cook it in the pan with the mushrooms before adding the sauce.
Full-fat soured cream is the best substitute. Greek yoghurt can also be used, but it should be stirred in after removing the pan from the heat.
Leftover roast beef offers a wealth of possibilities for creating delicious meals. Here are some ideas you might consider:
Beef Sandwiches: Slice the beef thinly and serve it in sandwiches. You can add horseradish, mustard, or caramelised onions for extra flavour.
Beef Stir-Fry: Cut the beef into strips and stir-fry with vegetables. Serve it with rice or noodles.
Roast Beef Salad: Toss thinly sliced roast beef with mixed greens, cherry tomatoes, and a vinaigrette dressing for a light and healthy meal.
Beef and Ale Pie: Dice the beef and cook it in a rich ale gravy, then encase it in pastry to make a hearty pie.
Beef Hash: Combine chopped beef with potatoes, onions, and herbs for a satisfying hash. This is particularly good for a hearty breakfast.
Beef and Vegetable Soup: Make a comforting soup by simmering the beef with vegetables and stock. Add barley or pasta for extra heartiness.
Beef Tacos or Burritos: Shred the beef and use it as a filling for tacos or burritos, adding beans, cheese, salsa, and other toppings as desired.
Beef Curry: Cube the beef and simmer it in a curry sauce. Serve with rice or Indian bread like naan.
Cottage Pie: Swap the classic minced beef layer with leftover roast beef and top with comforting mashed potato.
Troubleshooting guide
Problem: The beef is tough or chewy.
Fix: Leftover roast beef only needs warming through. Add it at the very end and heat gently for just a few minutes. Boiling or simmering for too long will make it tough. Always slice against the grain for tenderness.
Problem: The sauce has split or looks curdled.
Fix: This usually happens if the heat is too high after adding the crème fraîche (or soured cream). Lower the heat before stirring it in and avoid letting the sauce boil. If using Greek yoghurt, stir it in off the heat.
Problem: The sauce is too thin.
Fix: Mix a small amount of cornflour (cornstarch) with cold water and stir it in to thicken.
Problem: The sauce is too thick.
Fix: Add a splash of beef stock or a little hot water and stir until you reach your desired consistency.
Problem: It tastes bland.
Fix: Add more seasoning - salt and black pepper make a big difference. A splash of Worcestershire sauce, an extra teaspoon of Dijon mustard, or a pinch more smoked paprika will boost flavour quickly.
Problem: It tastes too tangy.
Fix: Stir in a small knob of butter or a spoonful of crème fraîche to mellow the acidity. A pinch of sugar can also balance sharpness if needed.
Problem: The mushrooms are watery.
Fix: Cook them for longer before adding liquid. Mushrooms release moisture as they cook - allow it to evaporate fully so they brown properly and develop flavour.
Problem: The stroganoff is greasy.
Fix: This can happen if the roast beef was very fatty. Trim excess fat before slicing, and skim off any visible fat from the sauce before serving.
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Leftover Roast Beef Stroganoff Recipe
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Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 200 g Chestnut Mushrooms sliced
- 1 tablespoon Tomato Puree (Tomato Paste)
- 300 ml Beef Stock (Beef Broth)
- 1 teaspoon Dijon Mustard
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Italian Herbs
- 200 ml Creme Fraiche or soured cream
- 700 g Leftover Roast Beef cut into strips
- 2 tablespoon Parsley chopped
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for four to five minutes until soft.1 tablespoon Olive Oil, 1 Onion
- Add the garlic and sliced mushrooms. Increase the heat slightly and cook until the mushrooms are tender and lightly browned. Allowing the mushrooms to brown before adding the liquid gives the sauce a much better flavour.200 g Chestnut Mushrooms, 2 Garlic Cloves
- Stir in the tomato purée, Dijon mustard, smoked paprika and dried herbs. Cook for one minute, stirring continuously.1 tablespoon Tomato Puree (Tomato Paste), 1 teaspoon Dijon Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Dried Italian Herbs
- Pour in the beef stock and stir well. Bring the sauce to a gentle simmer and cook for five minutes so it reduces slightly.300 ml Beef Stock (Beef Broth)
- Reduce the heat to its lowest setting. Stir in the crème fraîche until the sauce is smooth and creamy.200 ml Creme Fraiche
- Add the thinly sliced leftover roast beef and gently fold it through the sauce. Warm for two to three minutes until the beef is piping hot. Do not allow the sauce to boil once the crème fraîche and cooked beef have been added.700 g Leftover Roast Beef
- If the sauce is too thin, stir in thickening granules or a small amount of cornflour slurry. Season to taste with salt and black pepper, then garnish with chopped parsley.2 tablespoon Parsley, 1 teaspoon Salt, ¼ teaspoon Black Pepper
Notes
- The key to tender beef: Add the cooked roast beef at the very end and warm it through for just 2-3 minutes. Overcooking can make it dry and chewy.
- Use leftover gravy: Replace up to ½ cup (120ml) of the beef stock with leftover roast beef gravy for an even richer sauce. Taste before adding extra salt.
- Brown the mushrooms: Let the mushrooms cook until lightly golden before adding the stock for the best flavour.
- Don't let it boil: Once the crème fraîche or sour cream has been stirred in, keep the heat low to prevent the sauce from splitting.
- Adjust the consistency: If the sauce is too thick, stir in a splash of beef stock. If it's too thin, add a little cornflour slurry (or thickening granules in the UK).
- Use any cooked roast beef: This recipe works well with leftover topside, sirloin, rib roast or slow-cooked beef-just trim away any large pieces of fat before slicing.
Rick says
I used a can of cream of mushroom soup instead of tomato paste. Turned out very good.
Kristen says
Great recipe! Will make again!
Jane says
This is pretty much a gourmet meal that came together in minutes. I used leftover prime rib which was perfectly cooked.So I only folded it in at the last minute and heated it a bit more. I thought the Italian herbs and smoke paprika sounded very odd, but I used it anyway.And the sauce came out amazing after the addition of sour cream. The only thing I did different was add some worcestershire sauce.
I shared the recipe with a friend who also had some leftover tenderloin beef from the holidays.
Sharon says
My husband always accuses me of cooking too much and of course last nights roast beef was too big. I googled what to do with the leftovers and this recipe popped up. The only change was 500g mushrooms which kept the sauce -saucy.
Served with mashed potatoes. Smells great and tastes even better. Now what to do with left over strog.
Kira says
I came across this recipe while looking for ways to use up leftover roast beef. So glad I did! It's quick, easy and delicious. Such a good recipe for turning leftovers into a whole new meal. Love the flavours. Thankyou!
Sian says
Loved this recipe I had left over roast beef we cooked on the charcoal bbq I used the juices from the roast as the beef stock. Added in finely diced carrot and broccoli stalks with the onion and garlic. An easy recipe to follow and tastes amazing. Had it with mash potatoes and garnished with parsley and a dollop of sour cream.
Michelle says
Made this for dinner tonight. I was a little unsure with the tomato puree. My usual recipe is more creamy and no tomato. I did leave out the smoked paprika. Really nice dish. Nice depth of flavor. Thank you for the recipe.
Sophie says
Hi Beth, I was looking for recipes to use up the last of the beef and turkey from Christmas. As I had all all the ingredients in I made this tonight. Went down a storm! Had it with some gorgeous thick papardelle pasta. Will definitely be making this again. Thanks so much for the recipe 😊