Easy Leftover Roast Beef Stroganoff Recipe

4 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (peeled and finely chopped)
• 2 Garlic Cloves (peeled and finely chopped)
• 200 g Chestnut Mushrooms (sliced)
• 1 tbsp Tomato Puree (Tomato Paste)
• 300 ml Beef Stock (Beef Broth)
• 1 tsp Dijon Mustard
• 1 tbsp Smoked Paprika
• 1 tsp Dried Italian Herbs
• 200 ml Creme Fraiche (or soured cream)
• 700 g Leftover Roast Beef (cut into strips)
• 2 tbsp Parsley (chopped)
• 1 tsp Salt
• ¼ tsp Black Pepper

Method

1. Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for four to five minutes until soft.
2. Add the garlic and sliced mushrooms. Increase the heat slightly and cook until the mushrooms are tender and lightly browned. Allowing the mushrooms to brown before adding the liquid gives the sauce a much better flavour.
3. Stir in the tomato purée, Dijon mustard, smoked paprika and dried herbs. Cook for one minute, stirring continuously.
4. Pour in the beef stock and stir well. Bring the sauce to a gentle simmer and cook for five minutes so it reduces slightly.
5. Reduce the heat to its lowest setting. Stir in the crème fraîche until the sauce is smooth and creamy.
6. Add the thinly sliced leftover roast beef and gently fold it through the sauce. Warm for two to three minutes until the beef is piping hot. Do not allow the sauce to boil once the crème fraîche and cooked beef have been added.
7. If the sauce is too thin, stir in thickening granules or a small amount of cornflour slurry. Season to taste with salt and black pepper, then garnish with chopped parsley.