Description
Simple Leftover Roast Beef Stroganoff is the perfect quick dinner for turning yesterday’s roast into a rich, creamy comfort meal everyone will love.
Ingredients
Scale
- 2 cups leftover roast beef, sliced or chopped
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
- 3 cups cooked egg noodles or cooked rice
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the onion and mushrooms, then cook for 6 to 8 minutes until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir well to coat.
- Slowly pour in the beef broth while stirring until smooth.
- Add the Worcestershire sauce, salt, and black pepper.
- Simmer the sauce for 3 to 5 minutes until slightly thickened.
- Add the leftover roast beef and cook gently until heated through.
- Lower the heat and stir in the sour cream until the sauce is creamy and smooth.
- Serve over cooked egg noodles or rice and top with fresh parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
Keywords: Leftover Roast Beef Stroganoff