Transform leftover roast beef into a hearty, delicious meal with this easy leftover roast beef stroganoff! Tender strips of beef, mushrooms, and a creamy sauce make it a family favourite-perfect for a quick midweek dinner.
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A Quick Look At The Recipe
✅ Recipe Name: Leftover Roast Beef Stroganoff
🕒 Ready In: Under 30 minutes
👪 Serves: 4
🍽 Calories: 364 (excludes rice/noodles/mashed potatoes)
🥣 Main Ingredients: Leftover Roast Beef, Onion, Garlic, Mushrooms, Tomato Puree, Dijon Mustard, Beef Stock, Smoked Paprika, Herbs, Crème Fraiche
📖 Dietary Info: Good source of protein (43g per serving), freezer-friendly
👌 Difficulty: Easy
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.
While roast beef sandwiches (with a generous spread of salad cream!) are always tempting, I've found an even better way to use up those tender slices - a rich and creamy leftover roast beef stroganoff.
It's one of my go-to leftover roast beef recipes because it transforms cold sliced beef into a comforting, flavour-packed meal that feels completely new rather than reheated.
Love stroganoff? Try my chicken and mushroom stroganoff, sausage stroganoff, or pork stroganoff next!
Made this with leftover slow-cooked roast beef which was absolutely delicious! The flavour is wonderful - a huge success thank you! ⭐⭐⭐⭐⭐
- Fiona
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✔️ Why you'll love this 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 (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.
So delicious. I served with tagliatelle and broccoli on the side. The family loved it and will be added to our regular menus. Thank you. ⭐⭐⭐⭐⭐
- Jacqueline
🛒 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.
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).
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
🔪 How to make leftover roast beef stroganoff
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a frying pan, heat the oil over medium heat. Add the onions and garlic and gently fry for 4-5 minutes until softened.
Two: Increase the heat and add the sliced mushrooms (and fresh steak strips if you don't have any leftover roast beef - see top tips below). Cook for a further 2-3 minutes until the mushrooms are tender.
Three: Add the beef stock, tomato puree, smoked paprika, dijon mustard, and dried herbs. Stir well and simmer for 10 minutes on low heat.
Four: Add the creme fraiche (or soured cream) and leftover roast beef (cut into strips). Stir well and simmer for 5 minutes before serving with chopped parsley.
Top Tips
- Use leftover roast beef that is already sliced or cut it into thin strips before adding it to the stroganoff.
- If you don't have any leftover roast beef, slice 2 medium-sized steaks into strips and add them to the pan at the same time as the mushrooms.
- If you have any vegetables left over from your Sunday roast, serve them alongside the stroganoff to stretch the meal out further.
🍴 Serving suggestions
Beef stroganoff is delicious with rice, pasta, mashed potatoes, egg noodles, or Parmentier potatoes.
A side of green vegetables is nice too; try roasted Tenderstem broccoli or oven-roasted Brussels Sprouts.
Really enjoyed this, added a splash of red wine and fresh herbs from the garden. Used leftover gravy from Sunday lunch. Highly recommend. Thank you Beth.
- Gary
Storage
Store - Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the hob (stovetop).
Freeze - Place the stroganoff in a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
❓ FAQs
Yes! Let the beef cool to room temperature before wrapping it in clingfilm and foil and placing it in your freezer for up to 3 months.
USDA recommends using cooked beef within 3 to 4 days.
Yes, you can substitute sour cream for creme fraiche in this recipe. However, be careful not to let it boil as it may curdle.
Yes, you can make this recipe in advance and store it in the fridge for up to 3 days. Simply reheat it on the hob or in the microwave before serving.
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.
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 Stroganoff: Use the beef in a stroganoff sauce with mushrooms, onions, and a dollop of sour cream. Serve this over pasta or rice.
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 sour 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.
😋More leftovers recipes!
- Leftover Chicken Tacos
- Leftover Chicken Curry
- Leftover Turkey Fricassee
- Leftover Turkey Curry
- Leftover Gammon & Pea Pasta
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
- In a frying pan, heat the oil over medium heat. Add the onions and garlic and gently fry for 4-5 minutes until softened.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves
- Increase the heat and add the sliced mushrooms (and fresh steak strips if you don't have any leftover roast beef - see top tips below). Cook for a further 2-3 minutes until the mushrooms are tender.200 g Chestnut Mushrooms
- Add the beef stock, tomato puree, smoked paprika, dijon mustard, dried herbs, salt and pepper. Stir well and simmer for 10 minutes on low heat.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, 1 teaspoon Salt, ¼ teaspoon Black Pepper
- Add the creme fraiche (or soured cream) and leftover roast beef (cut into strips). Stir well and simmer on a low heat for 5 minutes before serving with chopped parsley.200 ml Creme Fraiche, 700 g Leftover Roast Beef, 2 tablespoon Parsley
Notes
- Always slice leftover roast beef against the grain to preserve tenderness and prevent chewiness.
- Incorporate crème fraîche or sour cream over very low heat to avoid curdling; do not allow the sauce to boil.
- Optional vegetables (peas, diced carrots, roast vegetables) should be pre-cooked or blanched to ensure even heating and prevent water release into the sauce.
- Adjust seasoning at the end, tasting for salt, pepper, and acidity balance.
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 😊