Leftover Roast Beef Stroganoff

Leftover Roast Beef Stroganoff is fantastic served with rice, pasta or potatoes, super versatile, incredibly tasty and a great way to use up any leftovers.

My Leftover Roast Beef Stroganoff has always been popular, both online and in our house. But my recipe has changed slightly over the years, so it’s time for an update for 2020. Basically, it’s meatier!

Served Leftover Roast Beef Stroganoff in pasta bowl with tagliatelle

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 on 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. Like this Leftover Roast Beef Stroganoff.

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.

Meal Planning

Having plenty of Leftover Beef I always think gives you a big advantage when it comes to your meal plans. You’ve got a great Monday or Tuesday meal ready without having to buy expensive ingredients or put much effort in.

You’ve already got cooked beef, and you can have this gorgeous meal ready in little more than 30 minutes.

Beef stroganoff in frying pan on checked towel on table. Serving spoon, salt and pepper and bowl to side

Cooking Stroganoff from Scratch

With some meals, I still use jars of sauce or packets of mix. Sometimes, they taste pretty good, and if you are in a rush, or don’t have much time but want the kids to eat something that’s not chicken nuggets and chips, opening a jar of bolognese sauce isn’t the end of the world (totally recommend adding some mushrooms and peppers though!)

But, I would always recommend cooking stroganoff from scratch. It’s super simple and really easy to adjust to your own taste preferences, and from-scratch stroganoff sauce always tastes so much better than any pack mix that I’ve ever tried.

It’s well worth it, and not that much harder/more time-consuming!

What is Stroganoff Sauce Made Of?

frying pan in centre of shop, 2 pasta bowls to sides, filled with beef stroganoff and pasta. Glasses of water, forks and salt and pepper surrounding

The basics of stroganoff sauce are soured cream and stock, or broth. In this case beef. It’s then flavoured with mustard and paprika.

It’s a super yummy flavour, and easy to adapt. I love to add plenty of mushrooms to my stroganoff recipe too.

Can You Make Leftover Roast Beef Stroganoff Without Soured Cream?

Yes! If you fancy a stroganoff with your leftover roast beef, but you don’t have any soured cream, or you want to make a lower fat version, you can substitute the soured cream for either low-fat or full-fat Greek yoghurt, which has quite a sour flavour already.

Alternatively, mix 100ml natural yoghurt with 1tsp lemon juice or vinegar, to sour it slightly.

How to Serve Beef Stroganoff

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 can also work well with potatoes, especially mash which is just so comforting.

Close up of served leftover beef stroganoff with pasta in bowl

We usually serve our Leftover Roast Beef Stroganoff with tagliatelle, just because it’s a favourite and we’ve usually got some in.

But, if you’ve got leftover potatoes from Sunday lunch, and even leftover veg, don’t waste them, warm them up and serve with your stroganoff.

Can You Freeze Leftover Roast Beef Stroganoff?

3/4 shot of served beef stroganoff in bowl. Saucepan and frying pan in back of shot

You can freeze beef stroganoff, even if it is with leftover roast beef. Simply pop it in a sealed tub, label, and freeze.

It will last for at least a month, just thaw it fully in the fridge and then cook until the meat is hot all of the way through. I’d warm it gently in a frying pan, perhaps adding a little extra stock if needed.

Alternatively, put your leftovers in a sealed tub in the fridge, where they will keep for up to two days.

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Can You Use Fresh Beef?

top shot of two bowls of served beef stroganoff with pasta.

If you really fancy a stroganoff, but you haven’t had roast beef lately, of course, you can still make this recipe.

You could use a pack of diced beef, but I find outside of a casserole it can be quite chewy.

I’d recommend buying a steak (probably 2!) cooking it by frying on each side until cooked, removing from the pan, leaving to cool slightly and then slicing (use scissors, it’s way easier!)

Then just add it to the recipe as below.

Close up, side shot of beef stroganoff and pasta in bowl, frying pan and saucepan in the background

Leftover Roast Beef Stroganoff

Yield: 4 People
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A fabulous way to use up all that gorgeous leftover roast beef


  • 400 g Roast Beef - Sliced into strips or diced
  • Pinch Salt and Pepper
  • Cooking spray - or 1tbsp oil
  • 30 g Butter
  • 1 Red Onion - Diced
  • 1 Clove Garlic - Crushed
  • 250 g Button Mushrooms - Sliced
  • 1 tbsp Dijon Mustard
  • 1 tsp Smoked Paprika
  • Splash Lemon Juice
  • 200 ml Beef stock
  • 150 ml Soured cream
  • 1/2 tsp Parsley


  1. Heat the oil in a large frying pan, and gently fry the beef with a little salt and pepper for a few minutes, until warm, and browned if using uncooked beef
  2. Tip into a bowl and leave to one side
  3. In the same pan, melt a good knob of butter
  4. Add the onions and garlic and fry for 5 minutes until soft
  5. Add the mushrooms, stir and cook for 2 minutes
  6. Stir in the mustard, paprika and lemon juice until evenly mixed
  7. Pour in the stock, stir and bring to the boil
  8. Reduce the heat and simmer for 2 minutes
  9. Return the beef to the pan, add the sour cream and parsley and stir
  10. Simmer for 20 minutes, stirring often, until the sauce thickens
  11. Serve with pasta, rice or potatoes, straight from the pan


-If your sauce is struggling to thicken, stir in 1tsp of cornflour

Nutrition Information:
Yield: 4 Serving Size: 1 portion
Amount Per Serving: Calories: 369Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 1135mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 23g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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Other Leftover Recipes

There are so many ways to use up Leftover Beef and other Sunday lunch meats. Sandwiches certainly aren’t your only options. These are some of my favourite ways to use up leftover meat.

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