Do you have leftover roast beef that you aren’t sure what to do with it? You can turn your roast beef into a tasty dish by making leftover roast beef stroganoff.
Do you have leftover roast beef and aren’t sure what to do with it? We’ve got just the recipe for you. You can turn those leftovers into a tasty dish by making Leftover Roast Beef Stroganoff. It’s a tasty way to avoid food waste. Because the beef is already cooked, you’re that much closer to getting dinner on the table. Quickly make your sauce, add the beef, and you’ll have dinner on your plate in 30 minutes.
What Kind Of Beef Should I Use?
You can use any type of beef as long as it’s cooked already. To make the best Leftover Beef Stroganoff you can use leftover ground beef, leftover steak, leftover roast beef, or leftover pot roast. If you don’t have cooked beef, you can make stroganoff from scratch by following our Classic Beef Stroganoff recipe.
Can I use tough roast beef leftovers?
Yes, you can. There are just a few extra steps to follow. Cut cooked beef into small strips. Increase the amount of beef stock to 2 cups. Then, simmer leftover roast beef stroganoff for additional 20-30 minutes covered with the lid, stirring every 5 minutes. If the beef is still tough, add more stock and cook longer, until the beef becomes tender. If the sauce becomes too thick, add more beef stock. If it becomes watery, cook uncovered for a few more minutes until the perfect consistency is met.
How should I serve leftover roast beef stroganoff?
Beef stroganoff is often served over Buttered Egg Noodles. However, it will also taste delicious with any type of pasta, for instance: spaghetti, shells or spirals. Beef stroganoff also goes well with brown or white rice. Personally, I like to serve it with white mashed potatoes and any green vegetables like broccoli or green beans.
Can I use frozen cooked meat and reheat?
Yes, you can use frozen cooked meat for Leftover Beef Stroganoff. Just remember to thaw it completely in the fridge overnight.
Some Helpful Tips
- Use a cooking oil with a high smoke point. Sunflower, canola, or avocado oil are great options.
- Buy pre-cut onions and mushrooms to make this meal even quicker.
- Use more beef stock for tougher cuts of meat and let it simmer a little extra time.
- 1 Tbsp. unsalted butter
- 1 Tbsp. cooking oil
- 1 small onion, chopped
- 2 cups sliced mushrooms
- 1 garlic clove, minced
- 1 Tbsp. all-purpose flour
- 1 cup low sodium store-bought or homemade beef bone broth
- ½ tsp. Dijon mustard
- ¼ tsp. salt
- ¼ tsp. sweet paprika
- ¼ tsp. Worcestershire sauce
- 2 cups cooked beef (beef strips, ground beef, etc.)
- 1 Tbsp. sour cream
- In a large frying pan melt butter then add cooking oil. Add chopped onion and cook on low-medium heat for 3-4 minutes, mixing often.
- Add sliced mushrooms and cook for 5 minutes.
- Add minced garlic and flour. Stir to distribute. Cook for 1 minute on low heat, stirring constantly. Let simmer a few minutes to thicken.
- Slowly add beef stock. Add Dijon mustard, salt, sweet paprika, and Worcestershire sauce.
- Add leftover cooked beef. Heat through for about 5 minutes. Remove from heat, stir in sour cream.