This leftover roast beef stroganoff recipe is the perfect way to transform your roast beef leftovers into a hearty and tasty meal that everyone will love!
With tender strips of leftover roast beef (it can also be made with steak or prime rib), sautéed mushrooms, and a creamy sauce, this beef stroganoff will become a new family favourite in no time. Plus, it's quick and easy to make, making it the perfect weeknight dinner option.
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Slow cooker roast beef is a family favourite for our Sunday lunch, but we always end up with loads of leftovers.
While beef sandwiches (with salad cream!) are a tasty option, I've discovered an even better way to use up the leftover sliced roast beef - an easy beef stroganoff recipe.
This recipe is a great way to transform leftover sliced roast beef into a delicious and filling meal.
👩🍳 Love stroganoff? Try my chicken and mushroom stroganoff, sausage stroganoff, or pork stroganoff next!
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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
Leftover Roast Beef - I used topside of beef, but any leftover roast beef can be used. You'll need about 700g.
Mushrooms - chestnut mushrooms, button mushrooms, or white mushrooms, sliced.
Onion - finely chopped.
Garlic - 2 cloves, finely chopped.
Olive Oil - for frying the onions and garlic.
Tomato Puree - you'll need 1 tablespoon to add richness.
Beef Stock - from a stock pot or cube.
Smoked Paprika - for added flavour.
Dijon Mustard - adds a tanginess to the dish.
Dried Italian Herbs - or swap for dried thyme.
Creme Fraiche - or substitute with soured cream.
Parsley - freshly chopped, to sprinkle on as a garnish.
"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, and even Parmentier potatoes!
A side of green vegetables usually goes down well 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
📖 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).
🥡 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.
😋More leftovers recipes!
- Leftover Chicken Tacos
- Leftover Chicken Curry
- Leftover Turkey Fricassee
- Leftover Turkey Curry
- Leftover Gammon & Pea Pasta
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Recipe
Easy Leftover Roast Beef Stroganoff Recipe
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Equipment
- Chopping Board
- 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
- 300 ml Beef Stock
- 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
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, and dried herbs. Stir well and simmer for 10 minutes on low heat.1 tablespoon Tomato Puree, 300 ml Beef Stock, 1 teaspoon Dijon Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Dried Italian Herbs
- 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.200 ml Creme Fraiche, 700 g Leftover Roast Beef, 2 tablespoon Parsley
Notes
- 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!
- 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 favorite vegetables such as mushrooms, peppers, broccoli, and courgette (zucchini).
Beth
This looks delicious! I can't wait to try it. I have never heard of chestnut mushrooms.
Joana Draisey
They are the mushrooms with a brown colour. Usually a similar size to the white ones. I find them more flavourful , meatier and don’t tend to loose so much water so better overall .
Katherine
This lovely rich stroganoff is such a great way to use up leftover roast beef!
Gina
Excellent use of leftover roast beef! Love when a meal can be totally repurposed and it doesn't just taste like leftovers. This fit the bill!
Lisa Huff
Delicious and a great way to use up leftover beef! Win win!
Natalie
I always have some beef leftovers from Sunday dinner. I usually make a plain sandwich, which is boring. But this is a great idea. Thanks! Looks delicious. I'll definitely make this.
Charlene Yount
The flavor was great but there wasn't any sauce. The beef broth cooked off while it simmered. What did I do wrong?
Beth Sachs
Maybe the heat was slightly too high? A splash of water would probably have worked.
Lisa
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
Beth Sachs
So glad you enjoyed it Lisa!
Jean
Lovely recipe, easy n tasty
Gary
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.
Kathy
Excellent stroganoff. I used leftover steak that we had grilled. My sauce was a bit thin (I let it simmer covered until the beef was tender) so I made a beurre manie (equal parts butter and flour) and added it to thicken. Sour cream stirred in last.
Beth Sachs
Glad you enjoyed it Kathy!
Kim
Excellent!
Jacqueline Nicholas
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
Beth Sachs
Glad you enjoyed it Jacqueline!
Milli Arnold
Delicious and easy. Everyone enjoyed the left over roast beef. Thought it was too good to be a left over.
Jacqui Page
I've just finished making this for our dinners tomorrow night. It took no time at all because I put everything ready before I started. I used the beef from a leftover joint but I didn't manage to get 700g, I only got 354g so I put some extra mushrooms in.
I'm going to serve it with your parmentier potatoes and while they're in the oven I'll put the pot in and heat the stroganoff through at the same time.
Beth Sachs
Hi Jacqui - hope you enjoy it!
Fiona Mann
Made this with leftover slow-cooked roast beef which was absolutely delicious! The flavour is wonderful - a huge success thank you!
Beth Sachs
Glad you enjoyed it Fiona!
Sophie
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 😊
Michelle
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.