Easy Leftover Roast Beef Stroganoff Recipe

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 tbsp 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 tbsp Tomato Puree (Tomato Paste), 1 tsp Dijon Mustard, 1 tbsp Smoked Paprika, 1 tsp 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 tbsp Parsley, 1 tsp Salt, ¼ tsp Black Pepper