Description
This Simple Leftover Roast Beef Stroganoff recipe is a cozy, creamy dinner that repurposes leftover roast beef into a comforting, hearty meal with mushrooms, sour cream, and tender noodles. Perfect for quick weeknight dinners or meal prep, it’s a great way to enjoy roast beef in a totally new and delicious way.
Ingredients
2 cups leftover roast beef
12 oz egg noodles
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
3/4 cup sour cream
2 tablespoons flour
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped parsley (optional, for garnish)
Instructions
1. In a large skillet, melt butter over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add sliced mushrooms and cook until browned and soft, about 7–8 minutes. Season with salt and pepper.
4. Sprinkle flour over the mixture, stirring to coat. Slowly pour in beef broth while stirring constantly. Simmer until thickened.
5. Add the leftover roast beef and Worcestershire sauce. Simmer gently for 5–10 minutes.
6. Turn off the heat and stir in the sour cream until smooth and creamy. Taste and adjust seasoning.
7. Cook egg noodles according to package directions. Drain and serve the beef stroganoff over the noodles.
8. Garnish with chopped parsley if desired and serve immediately.
Notes
This recipe is a great way to use up any kind of cooked roast beef.
If the sauce thickens too much when reheating, add a splash of broth or water.
You can serve this over mashed potatoes instead of noodles for a cozy variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 420
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg