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Leftover Roast Beef Stroganoff

5 from 5 votes

What to do with leftover roast beef? If you’ve ever asked that question, then I’ve got an answer for you: Leftover Roast Beef Stroganoff! Meaty, saucy, and loaded with flavor, there’s nothing quite like this easy-peasy recipe to repurpose roast beef! The best part is that it’s a quick fix because the beef is already cooked! Hungry, read on and I’ll show you how to make this amazing leftover roast beef recipe!

leftover roast beef stroganoff

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Who can resist meaty chunks of tender beef in a rich gravy enhanced with a touch of sour cream? I sure can’t and when you pile this saucy wonder on top of egg noodles, I’m hooked. Leftover roast beef recipes have never been tastier, and this one can be on your table in under 30!

What you’ll love about this recipe


  • It’s quick and easy to make!
  • Repurposes leftovers in a unique and tasty way
  • Can be served over rice or noodles!

Tools You’ll Need to Make Leftover Roast Beef Stroganoff

Ingredients To Make Leftover Roast Beef Stroganoff

  • Leftover roast beef (cooked beef)- trim any visible fat and cut it into bite-sized chunks
  • Butter or olive oil
  • Mushrooms – I used white sliced mushrooms but your favorite mushrooms will work in this recipe
  • Onion – yellow onions are fine
  • Garlic – fresh is best!
  • White wine – whatever you drink will work in this recipe!
  • All-purpose flour
  • Dried thyme – or fresh, if you have it
  • Beef broth or beef stock – I use low or no-sodium added to control the sodium
  • Sour cream
  • Chives – dried or fresh
  • Fresh parsley

a closeup of leftover roast beef stroganoff

How To Make Beef Stroganoff With Leftover Beef

For a full list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.

  1. Heat the butter (or olive oil) in a large skillet over medium heat. Add the mushrooms and sautee until the mushrooms have given off their liquid and have started to caramelize.
  2. Add the onion and continue cooking until the onion is soft. Add the garlic and cook an additional minute.
  3. Deglaze the pan with the white wine, add the dried thyme, and simmer until the wine has reduced by about half.
  4. Meanwhile, make a slurry with the all-purpose flour and about 1/2 a cup of the beef broth. Use a whisk to break up any lumps.
  5. Add remainder of the beef broth to the skillet and whisk in the flour slurry, whisking frequently to prevent lumps from forming. Let the mixture simmer for 3-4 minutes until rich and thickened.
  6. Add the leftover roast beef and cook over low heat until the beef is heated through. Turn off the heat.
  7. With the heat off, whisk in the sour cream, season with salt and pepper to taste, top with the herbs, and serve!

How To Make This Leftover Roast Beef Stroganoff Gluten-Free

Simply swap the all-purpose flour with your favorite gluten-free thickener to make this easy beef stroganoff with leftover cooked beef. That’s it! The rest of the recipe is naturally gluten-free.

Chef Jenn’s Tips

  • Temper the sour cream before adding it to the hot gravy. Do this by mixing some HOT gravy into the sour cream to raise the temperature, then add the sour cream to the rest of the dish. This will reduce the chances of it curdling.
  • Have everything prepped and ready to go before making this recipe. It cooks so quickly that you won’t have much time to chop once it starts cooking.

What To Serve With This Leftover Beef Recipe

Some of my favorite sides include egg noodles, white rice, and mashed potatoes. The sauce is AMAZING so you want to make sure you’ve got something neutral in flavor to soak it all up.

I love serving this dish with a nice green veggie, too, like steamed broccoli or asparagus.

Leftover roast beef stroganoff on a white serving dish

Suggested Variations

  • Try the earthy flavor of wild mushrooms with this meaty dish, instead of white cultivated mushrooms.
  • Add a tablespoon of Dijon mustard to add another layer of flavor
  • Try leftover pot roast beef stroganoff! Yes, the leftover pot roast will work well in this recipe, and you can add any leftover gravy to the sauce.
  • Make this recipe with leftover smoked roast beef for even more intense flavor!

How To Store This Leftover Roast Beef Stroganoff Recipe

This leftover beef stroganoff will keep well in the fridge for a day or two, but take into consideration the age of the leftover roast beef. If you’ve already had the beef in the fridge for a week, I’d freeze any leftovers.

This recipe will freeze fine – just make sure to package it with lots of sauce and heat it gently on the stovetop to reheat it.

Frequently Asked Questions

Can I make leftover roast beef stroganoff without mushrooms?

You bet! Don’t like mushrooms or don’t have any? Just leave them out! You could add carrots, peas, or even turnip add some other veggies.

How to make leftover roast beef casserole?

Once you’ve thickened the sauce, pour the contents into a casserole dish and stir in the beef. Mix well, cover, and heat in the oven at 350-F until heated through. Voila. Leftover roast beef casserole 🙂

Is this leftover roast beef stroganoff recipe easy?

Yes, it’s an easy 1-skillet dish and the best part is it can be on the table in about 20 minutes!

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Step by Step Process

Leftover roast beef casserole on a white serving dish
Print Pin
5 from 5 votes

Leftover Roast Beef Stroganoff

Meaty, saucy, and loaded with classic Stroganoff flavors, this amazing dish is a hearty meal that's ready in a jiffy!
Course Main Course
Cuisine American
Keyword beef stroganoff, easy stroganoff, Leftover roast beef stroganoff, roast beef, roast beef stroganoff
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 399kcal
Author Chef Jenn

Ingredients

  • 3 cups diced roast beef leftover roast beef
  • 2 tablespoons salted butter
  • 8 ounces mushrooms quartered
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1/4 cup white wine or sherry
  • 1/2 teaspoon dried thyme
  • 2 cups beef broth
  • 3 tablespoons all purpose flour
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh parsley
  • fresh chives

Instructions

  • Heat the butter (or olive oil) in a large skillet over medium heat. Add the mushrooms and saute until the mushrooms have given off their liquid and have started to caramelize.
  • Add the onion and continue cooking until the onion is soft. Add the garlic and cook an additional minute.
  • Deglaze the pan with the white wine, add the dried thyme, and simmer until the wine has reduced by about half.
  • Meanwhile, make a slurry with the all-purpose flour and about 1/2 a cup of the beef broth. Use a whisk to break up any lumps.
  • Add remainder of the beef broth to the skillet and whisk in the flour slurry, whisking frequently to prevent lumps from forming. Let the mixture simmer for 3-4 minutes until rich and thickened.
  • Add the leftover roast beef and cook over low heat until the beef is heated through. Turn off the heat.
  • With the heat off, whisk in the sour cream, season with salt and pepper to taste, top with the herbs, and serve!

Notes

Chef Jenn’s Tips

  • Temper the sour cream before adding it to the hot gravy. Do this by mixing some HOT gravy into the sour cream to raise the temperature, then add the sour cream to the rest of the dish. This will reduce the chances of it curdling.
  • Have everything prepped and ready to go before making this recipe. It cooks so quickly that you won’t have much time to chop once it starts cooking.

Nutrition

Serving: 1.5cups | Calories: 399kcal | Carbohydrates: 11g | Protein: 44g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 904mg | Potassium: 956mg | Fiber: 2g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn