Leftover Roast Beef Stroganoff

5 from 11 votes

Leftover Roast Beef Stroganoff

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 steak.

Course Main Course

Cuisine Fusion, Russian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 508kcal

Author Eb Gargano

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)

Metric - US Customary

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.

Nutrition