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.Jump to Recipe
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!
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.
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.
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?
You can freeze beef stroganoff, even if it’s been made 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?
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.
Leftover Roast Beef Stroganoff
- 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
- 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
- Tip into a bowl and leave to one side
- In the same pan, melt a good knob of butter
- Add the onions and garlic and fry for 5 minutes until soft
- Add the mushrooms, stir and cook for 2 minutes
- Stir in the mustard, paprika and lemon juice until evenly mixed
- Pour in the stock, stir and bring to the boil
- Reduce the heat and simmer for 2 minutes
- Return the beef to the pan, add the sour cream and parsley and stir
- Simmer for 20 minutes, stirring often, until the sauce thickens
- Serve with pasta, rice or potatoes, straight from the pan