Craving comfort food? This Traditional Beef Stroganoff recipe is a cozy mix of tender chuck roast, earthy mushrooms, and creamy sauce served over egg noodles. It's one of my favorite ways to turn leftover pot roast into a hearty meal that tastes even better the next day.
When I first started cooking for Jackie, she wasn't big on leftovers. This recipe quickly changed her mind. It's the best way I know to give leftover Classic Pot Roast a completely new life, with tender beef, mushrooms, and a creamy sauce that feels like an entirely different meal. If you love slow-cooked comfort food, you'll also enjoy our Classic Homemade Goulash, another cozy, hearty dinner we make on repeat.
Serve this with: Creamy Mashed Potatoes or Balsamic Glazed Carrots for a cozy dinner that always hits the spot.
If you're starting from scratch, you can still make this recipe using fresh chuck roast. The slow braise builds incredible depth and creates the rich broth that makes this Beef Stroganoff recipe so good. For even more flavor, try finishing it off with a spoonful of our Homemade Beef Gravy before serving.
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Ingredients You'll Need
for the beef:
- Leftover chuck roast (or fresh roast, see blow)
- Garlic, onion, carrots, celery
- Fresh rosemary, salt, pepper
for the stroganoff:
- Beef broth or liquid from roast
- Mushrooms
- Tomato paste
- Butter and Flour (to thicken)
- Egg noodles
- Sour cream
👉Full ingredient quantities are listed in the printable recipe card below.
🔪Top Tip
Cook the noodles right in the beef broth mixture instead of water. It deeps the flavor and gives the sauce a silky finish.
How to make Beef Stroganoff
If you already have leftover roast beef, skip to step 3.
- Sear and Roast (Optional): If starting with raw chuck roast, season and roast it following our Classic Pot Roast method.
- Build the Base: In a large pot, combine beef broth or drippings with tomato paste and beef base. Bring to a gentle boil while smashing the vegetables from the roast into the broth for flavor.
- Cook the Mushrooms: In a separate pan, melt butter and sauté mushrooms until browned. Sprinkle with flour and stir to thicken.
- Add Noodles and Beef: Stir the noodles into the simmering broth until tender, then add the mushroom mixture. Shred beef and stir in sour cream to create a creamy sauce. Adjust with water or milk if needed.
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Storage and Reheating
Keep your Beef Stroganoff fresh for later with these simple tips:
- Refrigerate: Store 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 milk or broth to loosen the sauce if it thickens.
- Make-ahead: This recipe tastes even better the next day as the flavors develop, making it great for meal prep or leftovers.
FAQ
Beef stroganoff is a classic comfort dish made with tender beef, mushrooms, and a rich sour cream sauce served over noodles.
We favor chuck roast because it's flavorful, tender, and slow-cooks beautifully for this dish.
Yes. Substituting caramelized onions or sautéed zucchini yields a delicious version of this beef stroganoff recipe. And you'll get that creamy, savory result.
A small amount of flour or a spoonful of our Homemade Beef Gravy will thicken it into a silky, rich consistency.
We love pairing it with Balsamic Glazed Carrots or Creamy Mashed Potatoes. Those sides soak up the sauce beautifully.
Yes. This dish actually tastes even better the next day. Store in an airtight container in the fridge for up to 3 days, or freeze up to 3 months. Reheat gently and add a splash of broth or milk if the sauce has thickened.
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Beef Stroganoff recipe
Cozy up with this homemade beef stroganoff made with tender chuck roast, savory mushrooms, and a creamy sauce that brings all the comfort.
- 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 cup sour cream
- 4 Tbsp butter
- 2 Tbsp flour
*if you don't have leftover liquid from the roast beef, use store-bought beef broth.
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 season evenly with salt, pepper, and rosemary equally on all sides.
- Preheat oven to 350°F. Use a cast iron Dutch oven if you have one (a heavy baking pan works if covered tightly with heavy duty foil).
- Place the chuck roast in the hot skillet and sear on all sides, turning as needed with tongs.
- Transfer to the Dutch oven and add onion, celery, carrots, and garlic, along with enough water to come up halfway on roast.
- Cover and roast for 2½-3 hours until fork-tender.
- When roast is done, serve and reserve all liquid and vegetables for the next day.
To make the beef stroganoff:
- In a medium stockpot, combine the remaining liquid from the roast with beef base and tomato paste. Add enough water to make 1 quart. As it heats, use a fork to smash the cooked vegetables into small pieces.
- Bring the mixture to a gentle boil.
- While the broth heats, melt butter in sauté pan and cook mushrooms over medium-high heat for 5-7 minutes, until browned. Add flour and stir to combine.
- When the broth reaches a boil, add egg noodles and cook until tender.
- Stir in mushroom-flour mixture and blend until sauce reaches a gravy-like texture. If it's too thick, add ¼ cup water or milk until you reach your desired texture.
- Shred remaining meat with your fingers and add to noodles. Stir in sour cream and season with salt and pepper to taste. Serve warm.
Notes
- Broth substitute: if you don't have leftover liquid from the roast beef, use store bought beef broth.
- Make-ahead tip: the flavors get even better the next day, so this is a great recipe to cook ahead and reheat gently before serving.
- Storage: store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Substitute: if you don't have chuck roast, top round or brisket also work well for this recipe.
- Shortcut option: you can make this recipe using store-bought beef broth and pre-cooked roast beef if you don't have leftovers on hand.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: main dish
- 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!