Got leftover roast beef? Traditional Beef Stroganoff with Roasted Mushrooms is a comforting & delicious meal that you can make in minutes.

beef stroganoff in black bowl with spoon + linen napkin

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

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.

two bowls of beef stroganoff on wooden platter with spoons + linen napkin

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.

beef stroganoff in black bowl with spoons + linen napkin

more comfort food recipes:

Beef Stroganoff recipe

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Print 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

Scale

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

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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.