Ready for a cozy meal? Traditional Beef Stroganoff is a comforting blend of tender beef, mushrooms, and a luscious sauce served over noodles.
I realized quickly after meeting Jackie that she doesn't like to eat leftovers. This puzzles me, as I purposely make more food than we need for dinner so we can 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 our Classic Pot Roast recipe (our favorite Sunday supper). After dinner, I place all the drippings from the roast along with any of the meat into a container, with plans to prepare the Stroganoff the next day. It's literally two meals in one.
What makes this dish amazing is the deep, hearty flavors from the roast that soak beautifully into the noodles to create a “mix” of a soup and a stew. If you like Pasta Bolognese, you'll love this recipe. You can make it with any amount of leftover meat you end up with. It's always incredible.
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Ingredients
for roast beef:
(skip directly to the stroganoff ingredients if you have leftover roast beef [Pot Roast])
- BEEF CHUCK ROAST: we think beef chuck roast is the best cut of beef to use, but you can also use brisket, top round, bottom round, or sirloin.
- GARLIC: fresh garlic cloves, chopped
- ONION: medium onion, quartered (we like Spanish onions or Vidalia onions)
- CARROTS: fresh carrots, peeled
- CELERY: fresh celery stalks
- GROUND BLACK PEPPER: coarsely ground black pepper
- SALT: coarse sea salt or kosher salt
- ROSEMARY: fresh rosemary sprigs
🔪Top tip
Cook the noodles directly in the beef broth mixture for maximum flavor.
for beef stroganoff:
- LIQUID from roast beef (add water to make one quart) OR use store bought beef broth or beef stock
- BEEF BASE: we like Better than Bouillon Beef Base
- TOMATO PASTE: concentrated tomato paste
- EGG NOODLES: dry packaged egg noodles
- MUSHROOMS: we like Baby Bellas, Cremini, or white mushrooms
- SOUR CREAM: fresh full fat sour cream or reduced fat sour cream
- BUTTER: salted butter or unsalted butter
- AP FLOUR: All Purpose Flour to thicken sauce
*see recipe card for quantities.
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How to make Chuck Roast in the oven
(skip directly to stroganoff recipe if you have leftover roast beef [Pot Roast]).
- 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°F. 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.
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Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- Reheat in the microwave or in a sauce pan over low heat.
FAQ
Beef stroganoff is a classic Russian dish made with tender beef cooked in a creamy sauce with mushrooms, typically served over noodles or rice.
The best cuts of beef for stroganoff are tender ones like chuck roast, sirloin, ribeye, or beef tenderloin since they cook easily and remain juicy. We use our leftover Pot Roast for this recipe.
Beef stroganoff is traditionally served over egg noodles, but you can also serve it with Creamy Mashed Potatoes, rice, or cauliflower rice for a low-carb option.
Yes, if you’re not a fan of mushrooms, you can omit them and still enjoy a delicious beef stroganoff. Substitute with other vegetables like bell peppers or zucchini.
If your beef stroganoff sauce is too thin, you can thicken it with a slurry made from cornstarch or flour and water or by letting it simmer to reduce.
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Beef Stroganoff recipe
Ready for a cozy meal? Traditional Beef Stroganoff is a comforting blend of tender beef, mushrooms, and a luscious sauce served over noodles.
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
FOR THE ROAST BEEF:
(skip directly to the stroganoff ingredients if you have leftover roast beef [Pot Roast])
- 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:
(skip directly to stroganoff recipe if you have leftover roast beef [Pot Roast]).
- 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
Jackie says
This recipe is THE BEST for chilly fall days. I love that I can use the leftovers from my Sunday Pot Roast to make such an amazing dish. Our family just loves it!