What is your favorite way to use left over roast beef or steak meat? I typically make a steak hash and we love it, but every so often I like to make this delicious meal instead. It comes together in a flash and has a creamy sour cream sauce that will have you smacking your lips. No canned soups in this recipe, just a few wholesome ingredients that come together to make this delectable dish.
Beef Stroganoff has been around since the mid 1800s. The dish takes its name from Count Stroganoff, a 19th century Russian noble. A dish prepared for nobility? You know it’s gonna be good…right?
Beef Stroganoff is a perennial favorite for a reason, its utterly delicious! It’s hard to improve a timeless favorite to make it even better, but using leftover beef, cuts down on the cook time and makes getting this meal on the table a snap.
To start, gather together all the ingredients.
Get some butter going in a large skillet over medium heat. When the butter is foaming, add the sliced roast beef.
Cook the beef until it starts to brown a bit along the edges. Remove from the pan and set aside.
Add a couple more tablespoons of butter to the pan, then add the sliced mushrooms and minced shallot.
Cook until the mushrooms release their liquid and start to brown, about 5 to 6 minutes.
Return beef to the skillet. Add mustard, Worcestershire sauce, salt, pepper and nutmeg. Stir until meat and mushrooms are completely coated with the mustardy sauce and spices.
Reduce heat and stir in sour cream.
Add milk 1 tablespoon at a time until you have a nice creamy sauce.
Cook over lowered heat until warmed through. Don’t allow the sauce to come to a boil or the sour cream may curdle.
Serve over hot cooked noodles.
Ladle meat and mushroom sauce over hot cooked noodles and dig in!!!
YUM!
Left-over Make-over Beef Stroganoff
Ingredients
- 5 tbsp butter
- 1 lb leftover cooked sirloin steak, cut into thin strips
- 1 large shallot, finely minced
- 8 oz sliced mushrooms
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- salt & pepper, to taste
- ⅛ tsp nutmeg
- 1 cup sour cream
- 2-4 tbsp milk or beef stock
- Hot cooked noodles
- chives, chopped
Instructions
- Melt 4 tablespoons butter in a large skillet over medium heat.
- Add thinly sliced sirloin and cook until heated through and lightly browned along the edges. Remove from the pan and set aside.
- Add remaining 2 tablespoons butter to the skillet. When butter is foaming add sliced mushrooms and minced shallot. Cook over meduim heat unitl mushrooms have released their liquid and start to brown.
- Return cooked beef back into the skillet.
- Add salt, pepper, nutmeg, mustard and Worcestershire sauce. Stir well to make sure the beef and mushrooms are coated with the sauce.
- Reduce heat and stir in sour cream. Add milk a little at a time until you have a nice smooth sauce and all the beef and mushrooms are covered with the creamy sauce.
- Spoon sauce along with the meat and mushrooms over hot cooked egg noodles. Top with a sprinkle of chopped chives to serve.
The next time you have some left over beef, give this easy recipe a try. Your family will love it!