Beef Stroganoff - Best
Super easy
Rich, layered, and elegantly rustic — perfect for a weeknight dish with chef-like polish.
Prep
10m
Cook
15m
| Category: | Main Dish Beef |
| Cuisine Type | American |
Ingredients
For
4
Serving(s)
Ingredients
| 2 cups leftover roast beef cut into thin strips |
| 1 cup Leftover gravy, preferably beefy and rich |
| 1 tbsp butter |
| 1 tbsp Olive Oil |
| 1 Shallot minced (or half a red onion) |
| 2 cloves garlic (minced) |
| 1 tsp smoked paprika |
| 1 tsp dijon mustard |
| 200 g mushrooms thinly sliced (cremini or chestnut mushrooms preferred) |
| 1/2 cup white wine or dry sherry (optional but classic) |
| 1/2 cup sour cream or crème fraiche |
| Fresh thyme leaves (or ¼ tsp dried) |
| Salt & Pepper to taste |
| Fresh parsley, chopped |
| Pasta or buttered egg noodles (or rice, mashed potato) |
Beef Stroganoff - Best Directions
- Sauté the aromatics: In a large sauté pan, melt butter + oil over medium heat. Add shallots and mushrooms, cook until soft and golden (~6–8 mins). Add garlic, thyme, and paprika; stir for 30 seconds.
- Deglaze: Add white wine (or a splash of water), scraping up the flavorful bits from the pan. Let it reduce by half.
- Add gravy and beef: Stir in your leftover gravy. Let it bubble gently, then add in your sliced roast beef. Simmer 2–3 minutes to warm through.
- Creamy finish: Lower heat. Stir in Dijon mustard and sour cream until silky. Don’t boil or it might split — just gently warm.
- Taste & balance: Season with salt and black pepper. Add more paprika or mustard if you want extra zing.
- Serve: Spoon over buttered egg noodles. Garnish with chopped parsley and a dollop of sour cream if desired.
Notes
Chef-Level Touches (Optional):
- Add a splash of soy sauce or Worcestershire for umami depth.
- Use crème fraîche instead of sour cream for a smoother, tangier result.
- A few drops of truffle oil or finishing with grated horseradish gives restaurant flair.
