The Sunday Roast
I don’t know about you, but I love a Sunday roast. We occasionally have a midweek roast, but it’s rare, and when we do it’s much simpler. But, we have a Sunday roast most weeks. Meat, roast potatoes, roast veggies, mash, stuffing, and Yorkshire puddings. There’s always Yorkshire puddings, none of this, only with beef nonsense. When it comes to meat, honestly, I love them all, it just depends what I fancy. But, whatever we have, one of my favourite things in the world is creating an awesome leftover meal with whatever is left.
Chicken and Pork are generally quite a bit cheaper, and you can just buy enough for that one meal. If there’s any left, it tends to go on a sandwich for lunch the next day. But, when we’ve had roast beef or lamb, it’s a different matter. Beef and lamb can be a lot more expensive, so we tend to buy big, and make something amazing the next day.
Curry is one of my go-to meals when it comes to using up leftovers, but anything cooked in a sauce or gravy is fantastic. Your meat stays nice and soft, and deliciously moist. This Leftover Roast Beef Stroganoff is brilliant.
Stroganoff is always a favourite in our house anyway. Rich, creamy sauce filled with yummy meat and mushrooms. It’s like a really easy, tasty casserole, that’s a little different. Stroganoff is often served with rice or pasta, but to be honest, I prefer it with potatoes. It’s just so comforting. I often serve it with mash; I love the stroganoff sauce with mash. But, for my Leftover Roast Beef Stroganoff, I tend to go for baby potatoes or any leftover roast potatoes from my Sunday lunch. Just to keep the roast beef feeling going.
- 500 g Leftover Roast Beef – Chopped into Strips
- Splash Cooking oil or spray
- 30 g Butter
- 1 Onion – Finely sliced
- 250 g Mushrooms – Finely sliced
- 1 tbsp Dijon mustard
- 1/2 tsp Smoked Paprika
- 400 ml Beef Stock
- 200 ml Soured Cream
- Pinch Salt and Pepper
- 2 tbsp Tomato Puree
Melt the butter in a large pan on the hob.
Add the mushrooms and onions and fry for 5 minutes until soft.
Add the mustard and paprika and stir until everything is coated.
Pour in the stock, stir and bring to the boil.
Reduce to a simmer and cook for 10 minutes.
Season the beef with a little salt and pepper and fry in a separate pan in a little oil, just until the outsides are starting to brown. Around 2 minutes.
Add the beef to the mushrooms and onions and mix together well.
Pour in the sour cream and add the tomato puree. Stir well.
Simmer for a further 20 minutes until the sauce thickens to a thick gravy.
- Serve with potatoes, rice or pasta for a filling meal.
- I cook my stroganoff in a large ovenproof dish, but a frying pan or saucepan would work too.
- 500g of beef is fantastic but use whatever you’ve got left. Reduce the stock and sour cream if it’s significantly less.