Use Leftover Roast Beef for This Easy Stroganoff Recipe (2024)
This beef stroganoff recipe is a cinch to preparebecause it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes.
2cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef
Cooked egg noodles, for serving
Chopped fresh parsley, optional garnish
Steps to Make It
Gather the ingredients.
In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.
Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
Add the broth, stirring constantly, until thickened.
Add the cream of mushroom soup and sour cream, and season with salt and pepper.
Mix in the cooked beef, and cook a few minutes until heated through.
Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.
Tips
If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.
When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.
Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.
Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).
Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.
Variations
You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.
Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.
How to Store and Freeze Beef Stroganoff
Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.
Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.
Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.
Oven: Cover beef with foil and reheat in a preheated oven at a low heat of around 160C for 5-10 minutes. Microwave: Transfer roast and any juices to a microwave-safe dish. Cover with a microwave-safe steamer, and reheat using 30-second intervals on “reheat” setting.
Alternatively, a baking soda mixture generally takes between 15 and 20 minutes to tenderize the cuts of meat. It also carries less risk of harming the meat should the cuts sit in a baking soda for longer. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine.
Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.
Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.
One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.
Soy Sauce. In recipes relying on complex flavors, soy sauce is a great choice for a single-ingredient sub. Add a pinch of brown sugar to the mix for an even richer flavor. With or without the brown sugar, use soy sauce in equal amounts to Worcestershire.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
Place the leftover roast in a pan and cover with foil.
To retain the succulent quality of the meat, add a little au jus from the previous day, or add 1/4 cup of low-sodium beef stock. Place in an oven preheated to 300 degrees F (150 degrees C) for approximately 20 to 30 minutes, depending on the size of the piece.
Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor. Preferably, the sauce is also warm. Serving the steak warm is important, as cold steak gets even tougher. Warm some water or broth in a pan with some barbeque sauce and let your steak simmer.
Oven: Cover beef with foil and reheat in a preheated oven at a low heat of around 160C for 5-10 minutes. Microwave: Transfer roast and any juices to a microwave-safe dish. Cover with a microwave-safe steamer, and reheat using 30-second intervals on “reheat” setting.
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