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:
- Leftover Lamb Ragu
- Roast Chicken Leftovers Curry
- Leftover Roast Beef Chilli
- Leftover Roast Beef Curry
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
Ingredients
- 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)
To serve…
- Rice, bread or mashed potato
- Kale (or another green vegetable such as spinach, cabbage or broccoli)
Instructions
- 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.
Notes
- 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.
- The final dish is not suitable for freezing due to sour cream not freezing well. If you wish to freeze this, I recommend freezing without the sour cream. After defrosting, simply reheat the stroganoff in a saucepan until piping hot all the way through, then continue with step 4 - adding the sour cream and parsley.
- Nutrition information is approximate and meant as a guideline only.
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Cat | Curly's Cooking says
As soon as I saw this I was thinking, wow Eb is the Queen of leftover recipes so it really made me smile to read your first paragraph! I love turning leftovers into a delicious new meal.
Eb Gargano says
Hahaha – oh that’s so funny – LOVE that I have that reputation 😀 Eb x
Jo Allison / Jo's Kitchen Larder says
Such a quick and delicious version of Stroganoff! Leftover roast beef is definitely the way to go for speed and ease! Midweek dinner perfection! 🙂 x
Eb Gargano says
Thanks Jo – I totally agree, using leftover roast beef is such a great way to make a speedy midweek meal!! Eb x
Corina Blum says
This sounds absolutely delicious! I have to admit that whenever we have roast beef we tend to keep having extra helpings so there’s rarely enough to make anything with the leftovers but it’s great that this could be made with steak instead. That sauce looks beautifully creamy and of course the smoked paprika will give it a lovely flavour too. Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Hahaha – well, you know the answer to that, don’t you? Buy a bigger joint!! (Or would that lead to thirds???) Eb x
Jacqui Bellefontaine says
You and I had similar ideas this week both sharing Stroganoff but too very different recipes. Making it with leftover roast beef is a great idea.
Eb Gargano says
I know – isn’t that funny? Great minds and all that!! I loved reading your recipe too – particularly love the idea of adding porcini mushrooms! Eb x
Monika Dabrowski says
Really nice, and I love the addition of the smoked paprika! As I am typing this I am actually enjoying a glass of Chilean Merlot, though sadly without any stroganoff! Have a good weekend!
Eb Gargano says
Thanks Monika! I love smoked paprika…I try to add it into as many recipes as I can. It’s easily my favourite spice!! Eb x
Michelle Frank | Flipped-Out Food says
I adore stroganoff, and yours looks absolutely delicious! I’m also all about using up leftovers in creative ways to reduce food waste, but also to make sure that dinners don’t get boring. I’m very sure that the fam would devour this meal with gusto!
Eb Gargano says
Thanks Michelle! My family definitely devoured this. 😀 Eb x
emily says
Such a delicious way to give leftover roast beef new life! The family all loved it!
Eb Gargano says
So happy to hear that! Thanks for taking the time to let me know and especially for the 5* rating 😀
steve says
This looks great, I already made a couple of your leftover roast beef recipes so far this week, this looks a good one to finish off – thanks for providing the info, very useful!
(you don’t have to reply to my banal comment, just wanted to take a moment to register my gratitude)
Eb Gargano says
Haha – I always reply to every comment (well except the downright rude ones, which I delete), but especially ones which are as complimentary as yours! You are more than welcome, I am delighted you have been enjoying my recipes and thank you for taking the time to tell me. Eb 🙂
Lezlie says
100%saturated fat??
Eb Gargano says
It means 100% of your daily recommended allowance, but I agree that does sound high. Let me check…
OK, the API that I use to calculate nutrition information was counting too much sat fat in the beef, so I’ve corrected that. It’s still at 88%, though. That’s mainly due to the beef. I’ve calculated this with 15% fat beef, but how much sat fat will depend enormously on how fatty the beef is that you are using. If you get rid of all visible fat, that will make a huge difference. The sour cream is the other thing that’s contributing to your sat fat intake, you could use low fat sour cream instead.
But if your general sat fat intake is low, one ‘treat’ meal probably won’t do any harm. (Obviously, if you have to a follow a low sat fat diet for your health, then this dish may not be appropriate for you.)
Hope that helps! Eb 🙂
Frannie says
This was amazing.We practically licked our plates clean. Thank you!
Eb Gargano says
Aw, yay! I am delighted to hear you liked it so much 😀
Peter Ruscoe says
Based on reading only (I’m going to try the recipe later,) I believe it can be prepared to the point before adding the sour cream and parsley, THEN frozen. That’s what I’m going to try (then thawing it, heating and adding sour cream & parsley before I serve it, of course.)
By the way, the roast beef I am using is from Detwiler’s Farm Stores “meat and cheese ends,” at $3.99 a lb!
Eb Gargano says
Sounds like a great plan! Let me know how you get on 😀
Mark French says
This was a great recipe! I adapted it a little by adding more mushrooms (which we love), a few dashes of Worcestershire sauce, and the remaining beef gravy because my leftover beef didn’t have any juice. Also, served it over egg noodles. It was a hit.
Eb Gargano says
That’s great to hear! Love the sound of your adaptation, too. Eb 🙂
Tamara says
Just wondering why it’s not suitable for freezing? Is it because of the sour cream?
Eb Gargano says
Yes – it’s because of the sour cream. But you could absolutely freeze this before adding the sour cream. I am going to amend what it says in the recipe card notes, as I really should have made that clear. Thank you for highlighting this! Eb 🙂
Chris Andrews says
I’m on keto diet.
I just changed the rice to grated cauliflower for a tastier and healthier dish. Grate a cauliflower add a small ammout of water a blanch until your suited texture. Simple. Great site and thanks for getting me out of Stook. Not sure where Stook is but I’m out of it. YAY
Eb Gargano says
Great to hear! I agree that cauliflower rice is an excellent alternative to regular rice – I eat it a lot! Have you ever tried cauliflower rice fried instead of blanched? I much prefer the fried version! Here’s my recipe in case you are interested >>> https://www.easypeasyfoodie.com/plain-cauliflower-rice/ (And great to hear you are out of Stook 😀 )
Paula says
Is there an ingredient missing? The only liquid in the recipe is 150g of sour cream. I added a few cups of veggie stock to make it not dry.
Eb Gargano says
No, I find that much sour cream gives sufficient sauce – that’s exactly the quantity used in the photos you see here. Because the sour cream is only gently heated it does not lose any liquid through evaporation. Of course, we all have our own personal preferences, so if you prefer your stroganoff with more sauce, adding some stock is exactly what I would have suggested! Glad it was an easy fix for you. Hope you enjoyed it! Eb 🙂