Leftover Roast Beef Stroganoff
A fabulous way to use up all that gorgeous leftover roast beef.
Servings 4 People
Calories 338kcal
Ingredients
- 30 g Butter
- 1 Red Onion Diced
- 1 Clove Garlic Crushed
- 250 g Mushrooms Sliced
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Smoked Paprika
- Splash Lemon Juice
- 200 ml Beef stock
- 400 g Roast Beef Sliced into strips or diced
- Pinch Salt and pepper
- 150 ml Soured cream
- 1/2 Teaspoon Dried Parsley
Instructions
- Melt a good knob of butter in a large non-stick flameproof pan or dish over medium heat.
- Add the onions and fry for 5 minutes, stirring often until soft.
- Add the garlic and cook for a further 3 minutes, stirring often.
- Add the mushrooms and fry for 2 minutes, stirring often.
- Stir in the mustard, paprika and lemon juice until well mixed together.
- Pour in the stock and add the sliced beef with a little salt and pepper.
- Bring to a boil, reduce the heat and simmer for 2 minutes.
- Add the sour cream and parsley. Stir well.
- Simmer for 20 minutes until the sauce has thickened.
Video
Notes
- Simmer for longer if the sauce is still watery.
- See the post above for more tips and advice.