Traditional Beef Stroganoff

This beef stroganoff recipe is the best thing that ever happened to leftover pot roast. Rich, creamy, and ready in 30 minutes. It tastes like an entirely different meal.

The best use of leftover pot roast

When I first started cooking for Jackie, she wasn't big on leftovers. This recipe quickly changed her mind. The reserved liquid from a Classic Pot Roast becomes the backbone of the broth, the shredded beef folds right in, and what comes out tastes nothing like yesterday's dinner. It's one of those recipes that makes you plan ahead on purpose.

The mushrooms are what tie it together. They're sautéed in butter until deeply browned, then stirred into the broth with flour to thicken. They add an earthiness that balances the richness of the sour cream perfectly. For even more depth, finish it with a spoonful of our Homemade Beef Gravy before serving. Like our Classic Homemade Goulash, this is the kind of dinner that gets better the longer it sits.

What you'll need

For the chuck roast (skip if using leftovers):

• Chuck roast: the slow braise builds the rich broth that becomes the backbone of the sauce. Top round or brisket work too.
• Aromatics: onion, carrots, celery, and garlic cook down into the broth and get smashed in for extra depth.

For the stroganoff:

• Beef broth: use the reserved roast liquid for the best flavor. Store-bought is a fine substitute.
• Mushrooms: cremini or button, quartered. They hold up well in the sauce.
• Egg noodles: cook directly in the broth for a silky, starchy finish.
• Sour cream: stirred in off the heat. This is what makes it stroganoff.

👉 See recipe card below for exact quantities.

How to make beef stroganoff

If you already have leftover roast beef, skip to step 2.

1. Make the chuck roast. Season with salt, pepper, and rosemary, sear on all sides, then braise in a Dutch oven at 350°F for 2½ to 3 hours until fork-tender. Reserve all liquid and vegetables - they become the base of the stroganoff.
2. Build the broth. Combine the reserved roast liquid, beef base, and tomato paste in a stockpot. As it heats, smash the cooked vegetables into the broth with a fork. Bring to a gentle boil.
3. Cook the mushrooms. In a separate pan, melt butter over medium-high heat and sauté mushrooms until browned, about 5 to 7 minutes. Add flour and stir to combine.
4. Add the noodles. Stir egg noodles into the simmering broth and cook until tender, about 8 minutes. The noodles absorb the broth as they cook, thickening the sauce naturally.
5. Bring it together. Stir in the mushroom mixture, then add the shredded beef. Remove from heat and stir in sour cream. If the sauce is too thick, add a splash of broth or milk. Season with salt and pepper to taste.

Make ahead and storage

• Make ahead: this dish tastes even better the next day as the flavors deepen. Make it ahead and reheat gently before serving.
• Store: refrigerate in an airtight container for up to 3 days.
• Freeze: place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: warm gently on the stove over low heat or in the microwave. Add a splash of broth or milk to loosen the sauce if it thickens.