Leftover Roast Beef Stroganoff

3.55 from 46 votes

Meaty, saucy, and loaded with classic Stroganoff flavors, this amazing dish is a hearty meal that's ready in a jiffy!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: beef stroganoff, easy stroganoff, Leftover roast beef stroganoff, roast beef, roast beef stroganoff

Servings: servings

Calories: 399kcal

Author: Chef Jenn

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!

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.