Easy Leftover Roast Beef Stroganoff

Serves 4

A creamy stroganoff of mushrooms, onions and leftover roast beef in a soured cream sauce, ready in under 30 minutes.

prepPeel and finely chop onion and garlic cloves
prepSlice chestnut mushrooms
prepCut leftover roast beef into strips
prepChop parsley
15 ml olive oil	Heat oil, cook onion until soft	Add garlic & mushrooms, cook until browned	Stir in tomato purée, mustard, paprika & herbs	Pour in stock, simmer until reduced	Reduce heat to low, stir in crème fraîche until smooth	Fold in beef, warm until piping hot	Season with salt & pepper, garnish with parsley
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
200 g chestnut mushrooms, sliced
1 tbsp tomato purée
1 tsp Dijon mustard
1 tbsp smoked paprika
1 tsp dried Italian herbs
300 ml beef stock
200 ml crème fraîche
700 g 9 oz leftover roast beef, cut into strips
2 tbsp parsley, chopped
1 tsp salt
¼ tsp black pepper

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.