Got leftover roast beef? Traditional Beef Stroganoff with Roasted Mushrooms is a comforting & delicious meal that you can make in minutes.
I realized very quickly after meeting Jackie that she does not like to eat leftovers. This puzzles me, as I am one who purposely makes more food than we need for dinner in order to enjoy leftovers the next day. This Beef Stroganoff recipe is one of the first meals I made for Jackie that changed the way she thought about leftovers.
For me, Beef Stroganoff always starts with a chuck roast dinner recipe, braised with onions and garlic (a very traditional Sunday supper). After dinner, I place all the drippings from the roast along with any of the meat in a container, with plans to prepare the Stroganoff the next day. It's literally two meals in one. We've included both recipes here.
Ingredients for Roast Beef:
(skip directly to the stroganoff ingredients if you have leftover roast beef)
- CHUCK ROAST: 2.5 to 3 pounds
- GARLIC: 3 cloves
- ONION: 1 medium
- CARROTS: 2 large, cut into chunks
- CELERY: 2 stalks
- GROUND BLACK PEPPER: 2 teaspoons
- SALT: 1 teaspoon
- DRIED ROSEMARY: 1 teaspoon
Ingredients for Beef Stroganoff:
- LIQUID from roast beef (add water to make one quart) OR use store bought beef broth or beef stock.
- BEEF BASE: 2 tablespoons
- TOMATO PASTE: 3 tablespoons
- EGG NOODLES: 8 ounces, dry
- MUSHROOMS: 8 ounces, quartered (we like Baby Bellas, Cremini, or white mushrooms)
- SOUR CREAM: ½ cup
- BUTTER: 4 tablespoons
- AP FLOUR: 2 tablespoons
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What makes this dish amazing is the deep, hearty flavors from the roast that soak beautifully into the egg noodles to create a “mix” of a soup or a stew-like meal. Adding roasted mushrooms and a touch of tomato paste creates a sauce that is well-balanced and rich with flavor. I even add some sour cream to create a smooth texture. You can make this with any amount of leftover meat you end up with. It is always incredible. This is one my favorite comforting meals on a cold day. There is nothing better.
How to make Chuck Roast in the oven:
(skip directly to stroganoff recipe if you have leftover roast beef)
- Heat a heavy duty skillet over high heat .
- Pat dry the chuck roast and sprinkle with salt, pepper and rosemary equally on all sides.
- Preheat oven to 350°. Use a cast iron dutch oven (a heavy baking pan will work if you cover the roast with heavy duty foil before placing it in oven).
- Place chuck roast in the skillet on stove and allow roast to sear on all sides, turning as needed using tongs.
- Transfer to dutch oven and add onion, celery and carrots and enough water to come up halfway on roast. Cover and roast for 2.5 to 3 hours until fork tender.
- When roast is done, serve and reserve all liquid and veggies until next day.
How to make Beef Stroganoff:
- In a medium stockpot, add remaining liquid from roast along with beef base and tomato paste and enough water to make 1 qt. As it heats up use a fork to "smash" all the vegetables into small pieces.
- Allow mixture to come to a boil.
- While this is heating up, melt butter in sauté pan and cook mushrooms over medium high heat for 5-7 minutes until browned. Add 2 tablespoon flour and stir in over medium heat.
- After broth boils, add egg noodles and cook until tender.
- Add mushroom and flour mixture and blend until gravy like texture is achieved. If too thick add ¼ C water or milk until desired consistency.
- Pull remaining meat apart with fingers and add to noodles. Stir in sour cream and serve.
- Salt and Pepper to taste.
more comfort food recipes:
- Tagliatelle with Mushroom & Truffle Ragù
- Rich Cream of Mushroom Soup
- Quick & Easy Homemade Meatballs
- Cheesy Scalloped Potatoes
Beef Stroganoff recipe
Come in from the cold! This traditional Beef Stroganoff recipe is made with leftover chuck roast from Sunday dinner. It's two meals in one.
- Total Time: 45 mins
- Yield: 2 quarts 1x
Ingredients
FOR THE ROAST BEEF:
- 2.5-3 lb chuck roast
- 3 cloves garlic
- 1 medium onion
- 2 carrots, cut into chunks
- 2 stalks of celery
- 2 tsp pepper
- 1 tsp salt
- 1 tsp dried rosemary
FOR BEEF STROGANOFF:
- remaining liquid from roast beef plus water to make one quart*
- 2 Tbsp beef base
- 3 Tbsp tomato paste
- 8 oz dry egg noodles
- 8 oz mushrooms quartered
- ½ C sour cream
- 4 tbsp butter
- 2 tbsp flour
Instructions
TO MAKE THE ROAST BEEF:
- Heat a heavy duty skillet over high heat .
- Pat dry the chuck roast and sprinkle salt pepper and rosemary equally on all sides.
- Preheat oven to 350°. Use a cast iron dutch oven if you have one (a heavy baking pan will work if you cover the roast with heavy duty foil before placing in oven).
- Place chuck roast in the skillet on stove and allow roast to sear on all sides, turning as needed using tongs.
- Transfer to dutch oven and add onion, celery and carrots and enough water to come up halfway on roast. Cover and roast for 2.5-3 hours until fork tender.
- When roast is done, serve and reserve all liquid and veggies until next day.
TO MAKE THE BEEF STROGANOFF:
- In a medium stockpot, add remaining liquid from roast along with beef base and tomato paste and enough water to make 1 qt. As it heats up use a fork to "smash" all the vegetables into small pieces.
- Allow mixture to come to a boil.
- While this is heating up, melt butter in sauté pan and cook mushrooms over medium high heat for 5-7 minutes until browned. Add 2 tablespoon flour and stir in over medium heat.
- After broth boils, add egg noodles and cook until tender.
- Add mushroom and flour mixture and blend until gravy like texture is achieved. If too thick add ¼ C water or milk until desired consistency.
- Pull remaining meat apart with fingers and add to noodles. Stir in sour cream and serve.
- Salt and Pepper to taste.
Notes
*if you don't have leftover liquid from the roast beef, use store bought beef broth.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree/ Soup
- Cuisine: American
Nutrition
- Serving Size: 8 oz
- Calories: 364
- Sugar: 5.4 g
- Sodium: 644 mg
- Fat: 12.7 g
- Carbohydrates: 40 g
- Protein: 22.7 g
- Cholesterol: 66.2 mg
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