Leftover Roast Beef Stroganoff
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
508 kcal
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Course
Main Course
Leftover Roast Beef Stroganoff
Description
This recipe repurposes leftover roast beef by simmering it with onions and sliced mushrooms to build flavor and texture. Garlic and smoked paprika add a mild heat and depth without overpowering the savory base. The beef is cooked gently with seasonings and moisture to reheat without drying out, aided by the addition of sour cream which makes a creamy sauce that clings to the meat and vegetables.
Serving options are versatile, including bread, rice, mashed potatoes, or leafy greens like kale, spinach, cabbage, or broccoli, allowing customization based on preference or availability. Fresh parsley sprinkled at the end adds herbaceous brightness and color contrast to the dish.
If fresh roast beef is unavailable, quickly cooked rump steaks can be used, rested, and chopped to simulate leftovers. Sour cream does not freeze well, so freezing should omit it and add it fresh after reheating to preserve texture. This stroganoff offers a practical and flavorful way to use cooked beef efficiently.
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 100 g chestnut mushrooms sliced
- 2 cloves garlic grated or crushed
- 3 teaspoons smoked paprika
- salt to taste
- black pepper to taste
- 600 g roast beef see notes for steak version, leftover
- 150 ml sour cream (or crème fraiche if you prefer)
- 2 tablespoons parsley chopped (plus extra for garnish)
To serve…
- rice mashed potato
- bread
- potato
- kale or 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
- You can make this with freshly cooked steak by frying and resting before chopping, then following the recipe as for leftovers.
- Sour cream does not freeze well; omit it if freezing the dish and add fresh after reheating.
- Reheat leftovers gently until hot, then stir in sour cream and parsley to finish.
- Nutritional information is approximate and intended as a general guide only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 126mg | 42% |
| Sodium | 136mg | 6% |
| Potassium | 661mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1142IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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