Leftover Roast Beef Stroganoff

Total Time 30 mins
Difficulty: Beginner
Cooking Temp: 165  F
Servings: 6
Calories: 450
Description

Tender strips of leftover roast beef, golden mushrooms and soft onions in a creamy paprika sour cream sauce, made in one skillet. A quick, comforting way to turn leftover roast into a completely new dinner.

Ingredients
    For the Beef
  • 1 1/4 lb leftover roast beef, sliced into thin strips
    • For the Mushrooms and Onions
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
    • For the Creamy Sauce
  • 1 tablespoon all-purpose flour
  • 3/4 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3/4 cup full-fat sour cream
  • 2 tablespoons fresh parsley, chopped
Instructions
    Prepare the beef
  1. 1
    Using a sharp knife and a cutting board, slice the leftover roast beef into thin strips, cutting across the grain (the direction of the lines running through the meat). Cutting across these lines keeps each strip tender. Save any juices from the beef to add to the sauce later.
    2. Soften the onion
  2. 2
    Heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until it is soft and lightly golden.
    3. Brown the mushrooms
  3. 3
    Increase the heat to medium-high and add the mushrooms. Leave them undisturbed for 2 minutes so they can brown, then stir and cook for 3 to 4 minutes more, until golden and most of their liquid has cooked away. The mushrooms will release water at first, this is normal and it will evaporate.
    4. Add the garlic and spices
  4. 4
    Stir in the garlic, sweet paprika, smoked paprika, salt and pepper and cook for about 30 seconds, until fragrant. Sprinkle the flour over the mushrooms and onions and stir for 1 minute, until it coats everything evenly. The mixture will look slightly dry at this stage, this is expected.
    5. Simmer the sauce
  5. 5
    Pour in the beef broth, Worcestershire sauce, Dijon mustard and any saved beef juices. Use a wooden spoon to scrape up the browned bits from the bottom of the pan, as these add flavor. Simmer for 2 to 3 minutes, until the sauce thickens and becomes smooth and glossy.
    6. Warm the beef
  6. 6
    Reduce the heat to low and add the beef strips, stirring gently to coat them in the sauce. Let them warm through for 3 to 4 minutes, until steaming hot and reaching 165°F in the thickest pieces. If the sauce becomes too thick, stir in a splash of broth or water.
    7. Finish with sour cream
  7. 7
    Stir in the sour cream and heat gently for 1 to 2 minutes, until warm and creamy, without letting the sauce boil. Taste and add a little more salt or pepper if needed. Stir in the parsley and serve warm over egg noodles, rice or mashed potatoes.
Note

Only warm the beef gently at the end. Cooked beef becomes tough and chewy if it simmers for too long.

Keep the heat low after adding the sour cream. If the sauce boils, it may separate and look grainy. Crème fraîche can be used instead of sour cream and is less likely to separate.

If you do not have leftover roast beef, sear 1 1/2 lb sirloin steak in a hot skillet to your preferred doneness, rest it for 10 minutes, then slice it into strips and use it in place of the roast beef.

Since the beef has already been cooked once, refrigerate leftovers within 2 hours and eat within 2 days. Reheat gently in a saucepan over low heat with a splash of broth until steaming hot throughout (165°F). Store noodles or rice separately so they do not absorb the sauce.

To freeze, cook the recipe up to the point before adding the sour cream, cool completely, and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat until piping hot, then stir in the sour cream and parsley just before serving.

Calorie count is an estimate for the stroganoff only and will vary with the cut of beef and exact ingredients used.

Keywords: beef,
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