Easy Leftover Roast Beef Stroganoff Recipe
Transform your leftover roast beef into a delicious and creamy leftover roast beef stroganoff. With tender strips of roast beef, sautéed mushrooms, and a rich and creamy sauce, this dish is perfect for a quick and easy weeknight dinner!
Servings 4
Calories 364kcal
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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.
Nutritional Information (Approximate)
Calories: 364kcal | Carbohydrates: 10g | Protein: 43g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 2854mg | Potassium: 969mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1052IU | Vitamin C: 84mg | Calcium: 522mg | Iron: 5mg
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