Zesty flavors and tender beef come together in this quick and easy recipe that turns your leftover roast beef into a creamy, dreamy Beef Stroganoff. Perfect for a weeknight dinner that feels anything but leftover.
Why This Recipe Works
- Utilizes leftover roast beef, reducing waste and saving time.
- Creamy sauce with a hint of mustard and Worcestershire adds depth and richness.
- Quick cooking time means dinner is on the table in under 30 minutes.
- Versatile recipe that can be served over noodles, rice, or mashed potatoes.
Ingredients
- 2 cups leftover roast beef, sliced into thin strips
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms, sautéing until they are soft and the onions are translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Tip: Don’t rush this step; caramelizing the onions and mushrooms adds a depth of flavor to the dish.
Step 2: Create the Sauce Base
Sprinkle the flour over the vegetables and stir to coat. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 3 minutes.
Step 3: Add the Beef
Stir in the sliced roast beef and let it warm through in the sauce, about 2 minutes. This ensures the beef is heated without overcooking it, keeping it tender.
Step 4: Finish with Sour Cream
Remove the skillet from the heat and stir in the sour cream until fully incorporated. Season with salt and pepper to taste. Tip: Adding the sour cream off the heat prevents it from curdling.
Step 5: Serve and Garnish
Serve the Beef Stroganoff over your choice of noodles, rice, or mashed potatoes. Garnish with fresh parsley for a pop of color and freshness.
Tips and Tricks
For an even richer flavor, consider deglazing the pan with a splash of red wine before adding the beef broth. If you’re in a pinch, Greek yogurt can be a substitute for sour cream, though the tanginess will be more pronounced. To make this dish ahead, prepare everything except the sour cream; stir it in just before serving to maintain the best texture and flavor.
Recipe Variations
- Swap the beef for leftover chicken or turkey for a different twist.
- Add a dash of smoked paprika for a smoky flavor.
- Incorporate spinach or kale for a green boost.
- Use coconut milk instead of sour cream for a dairy-free version.
- Top with crispy fried onions for added crunch.
Frequently Asked Questions
Can I freeze Beef Stroganoff?
Yes, but it’s best to freeze it before adding the sour cream. Thaw in the refrigerator overnight and reheat gently, stirring in the sour cream at the end.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and ensure your beef broth and Worcestershire sauce are gluten-free.
What’s the best way to slice the beef?
For tender bites, slice the beef against the grain into thin strips. This breaks down the muscle fibers, making the beef easier to chew.
Summary
This Beef Stroganoff recipe is a fantastic way to repurpose leftover roast beef into a creamy, comforting dish that’s ready in no time. With simple ingredients and easy steps, it’s a weeknight winner that’s sure to please.