This cozy weeknight favorite comes together with minimal prep, especially if you’re using leftover pot roast for the beef. While it may not be a traditional or authentic beef stroganoff, it’s rich, comforting, and absolutely delicious.
Ingredients:
- 1 lb beef of your choice (I use leftover pot roast cooked with onions and mushrooms. If using this, feel free to omit the onions and mushrooms in the instructions)
- 1 tbsp flour
- 1/2 cup beef broth
- 1/2 cup reserved pot roast juices (or an additional 1/2 cup beef broth if not using leftovers)
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 tbsp Worcestershire sauce
- 6 oz egg noodles
- Salt and pepper, to taste
Instructions:
Cook the egg noodles according to package directions. Drain and set aside.
If using uncooked beef: In a large skillet over medium heat, sauté sliced onions and mushrooms in a bit of oil or butter until softened. Add the beef and cook until browned and cooked through.
If using leftover pot roast: Skip this step and move directly to the next.
Sprinkle flour over the beef (or leftover beef mixture) and stir well to coat. Let it cook for 1–2 minutes to get rid of the raw flour taste.
Pour in the beef broth and pot roast juices (or additional broth if not using leftovers). Stir and let simmer for 2–3 minutes, allowing the sauce to thicken slightly.
Add the heavy cream, sour cream, and Worcestershire sauce. Stir until smooth and well combined. Let the sauce simmer for another 5–7 minutes, stirring occasionally, until everything is warmed through and the sauce has thickened to your liking.
Taste and season with salt and pepper as needed.
Serve over egg noodles and enjoy!!
Storage Tips:
- Fridge: Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much.
- Freezer: You can freeze the sauce (without the noodles) for up to 2 months. Thaw overnight in the fridge and reheat as above.
💡 Pro tip: If you plan to freeze leftovers, cook the noodles separately when ready to eat for best texture!
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