Got some leftover roast beef and wondering what to do with it? Why not try this Leftover Roast Beef Stroganoff? No leftover roast beef? No problem! This easy beef stroganoff can also be made with pan fried steak.
I seem to have collected quite a few ‘unofficial’ trophies so far in my blogging career – I’ve been called the Queen of Traybakes, the One Pot Queen, the Queen of 30 minute meals, and of course – the Leftovers Queen!
I am super proud of these ‘accolades’, not just because they are really nice things, really nice people have said to me! But because being told these things really shows that I am achieving what I set out to do with Easy Peasy Foodie – namely, making midweek dinners easier for busy families, without compromising on flavour!
My mantra is ‘minimum effort, maximum taste’ and that’s the yardstick by which I measure all my recipes. If a recipe is too hard, too faffy or lacks in flavour it doesn’t make it on here.
Why leftovers meals are so great
Using leftovers is a really great way to achieve that ‘minimum effort, maximum taste’ criteria! You have already done half the work, so now it’s quick and simple to turn those flavoursome leftovers into a deliciously easy midweek meal.
Not only that but using leftover roast meats is usually cheaper than starting from scratch and the meat is nearly always more flavoursome and more tender AND it’s a great way to avoid food waste.
Lots of easy leftovers recipes…
I have created lots of delicious leftovers recipes on my blog, most of which are in my top 20 recipes every single week, with big spikes on Sunday afternoon and Monday!
My most popular leftovers recipes are:
You can find all my easy leftovers recipes here.
Leftover Roast Beef Stroganoff
Knowing that you like roast dinner leftovers recipes so much, I’ve been working over the last few months on a whole selection of new leftovers ideas to brighten up your midweek meals. The first of which is this Leftover Roast Beef Stroganoff – all the delicious flavour of a traditional beef stroganoff, made easier and faster by using leftover roast beef!
To make this easy beef stroganoff, I use a similar recipe to my super popular Easy Pork Stroganoff, but instead of cooking the meat first, I simply add in leftover roast beef to the delicious blend of smoked paprika, sour cream and mushrooms. The result is as good as you’d expect!
What if you don’t have any leftover roast beef?
No problem, you can easily ‘create’ some leftovers by cooking a couple of rump steaks (or any cut of your choosing), resting them, then chopping up into bitesize pieces and continuing with the rest of the recipe for this leftover beef stroganoff.
What to serve with beef stroganoff?
There are lots of things that would go well with this leftover roast beef stroganoff. I like to serve it with white rice and a green vegetable, such as kale, broccoli or green beans. But this stroganoff would also go well with brown rice, wild rice, mashed potato or crusty white bread – delicious dunked in the stroganoff sauce!
What to drink with beef stroganoff?
My favourite wine match for beef stroganoff is a juicy fruity pinot noir from somewhere like Australia, South Africa or the USA. Alternatively, a French or Chilean merlot would work well, or a French Syrah based wine. This is definitely a dish which I wouldn’t pair with white wine!
More ideas for roast beef leftovers…
Need more ideas? Check out my other leftover roast beef recipes!
Leftover Roast Beef Stroganoff
- 1 tablespoon olive oil
- 1 onion sliced
- 100 g chestnut mushrooms sliced
- 2 cloves garlic grated or crushed
- 3 teaspoons smoked paprika
- Salt and black pepper to taste
- 600 g leftover roast beef (see notes for steak version)
- 150 ml sour cream (or crème fraiche if you prefer)
- 2 tablespoons parsley chopped (plus extra for garnish)
- Rice, bread or mashed potato
- Kale (or another green vegetable such as spinach, cabbage or broccoli)
- Put a tablespoon of olive oil in a large frying pan and then add the onions. Cook for about 3 minutes until softened.
- Add the sliced mushrooms and turn up the heat. Cook for a further 2 minutes.
- When the onions and mushrooms are lightly browned, add the garlic, paprika, salt and pepper, plus the leftover beef and any juices. Cook over a low heat for a further 3 minutes. Add a splash of water if it gets too dry.
- Finally, add the sour cream and heat gently until it just starts to bubble. Turn the heat off and sprinkle in the chopped parsley. Serve with the rice and kale, or whatever accompaniments you prefer.
- If you don’t have any leftover roast beef, you can easily ‘create’ some. Fry a couple of 300g (10oz) rump steaks (or any cut of your choosing) for as long as you usually do (I do 2 mins each side over a high heat for rare, 3 mins for medium). Rest the steaks for 10 minutes, then chop them into bitesize pieces. Follow the recipe above but add in your cooked diced steak into the recipe, instead of leftover roast beef. Continue as above.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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