Beef Stroganoff Recipe: Transform Leftover Roast into Comfort Food Magic
Creamy stroganoff with tender leftover roast beef, caramelized mushrooms, and tangy sour cream sauce over egg noodles.
| prepPreheat large pot of salted water to a rolling boil | ||||
| 450 g cremini mushrooms, sliced 1/4-inch thick | Brown mushrooms in oil, 4–5 min per side until golden | Drain noodles, ladle stroganoff over, garnish & serve | ||
| 2 tablespoons olive oil (divided: 1 tbsp for mushrooms, 1 tbsp for aromatics) | ||||
| 1 large yellow onion, finely diced | Sauté onion in oil & butter 6–8 min until translucent | Add garlic, cook 30 sec; sprinkle flour, stir 2 min | Whisk in broth gradually; simmer 5–7 min until thick | |
| 3 tablespoons unsalted butter | ||||
| 3 cloves garlic, minced | ||||
| 30 g all-purpose flour | ||||
| 950 ml beef broth, warmed | ||||
| 1 tablespoon Worcestershire sauce | ||||
| 2 tablespoons Dijon mustard | ||||
| 1/2 teaspoon paprika | ||||
| Salt and freshly ground black pepper to taste | ||||
| 450 g leftover roast beef, shredded or sliced against the grain into 1/2-inch strips | Stir in beef & mushrooms, heat through 3–4 min | Remove from heat 2 min; whisk in sour cream | ||
| 340 g wide egg noodles | Cook egg noodles according to package directions | |||
| 240 ml sour cream, at room temperature | ||||
| Fresh parsley, chopped for garnish | ||||
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