Home » Main Dishes » Roast Beef Stroganoff

Roast Beef Stroganoff

Roast Beef Stroganoff is a hearty and delicious meal that everyone loves. Thin sliced roast beef over egg noodles with a creamy and delicious mushroom and onion sauce. A great recipe to make with leftover roast beef!

Roast Beef Stroganoff

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!

Leftovers are not a favorite around our house but it’s super easy to take leftover roast beef and turn it into a whole new dinner! We love to make grilled rump roast or chuck roast over the weekend and make several meals out of it through out the week. This beef stroganoff is one of my favorites. 


Roast Beef Stroganoff Collage

How to Make Roast Beef Stroganoff:

Making sauce for beef stroganoff

  • Slice onions, garlic and mushrooms and cook in butter and olive oil over medium heat until softened and vegetables start to brown. 
  • Mix in beef broth, cornstarch, thyme, rosemary, salt and pepper.

Adding cream to stroganoff sauce

  • Whisk in cream and Worcestershire sauce. Bring mixture to a low boil and then lower to simmer, whisking until thickened.

Cooked Kluski Egg Noodles

  • Meanwhile, cook the Kluski noodles or egg noodles according to package directions and drain. 

Thin Sliced Roast Beef

  • Thinly slice your roast beef and heat in a bit of broth if it has been refrigerated. 

Roast Beef Stroganoff with egg noodles

  • Add noodles to a plate and top with mushroom and onion sauce. Place thin sliced roast beef over noodles and sauce and garnish with fresh rosemary.

Recipe Variations:

  • Thin sliced sirloin steak or browned ground beef may be substituted for the roast beef. 
  • Sour cream can be substituted for the cream. 
  • Any pasta or rice can be substituted for the Kluski noodles. 

How to Store and Reheat:

  • Store leftovers, separately in air tight containers.
  • Reheat sauce in a saucepan over medium heat, whisking until heated through.
  • Reheat pasta in a small pan of boiling water for about 1 – 2 minutes. 
  • Roast Beef can be reheated in a skillet with a few tablespoons of water or broth over medium heat, about 3- 5 minutes. 


Delicious Recipes to Make with Leftover Roast Beef

Great recipes to make with Roast Beef. Turn your leftover roast beef into family favorite dinners that are quick and easy!

Roast Beef Stroganoff



If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Roast Beef Stroganoff
Print Recipe
4.60 from 5 votes

Roast Beef Stroganoff

Roast Beef Stroganoff is a hearty and delicious meal that everyone loves. Thin sliced roast beef over egg noodles with a creamy and delicious mushroom and onion sauce. A great recipe to make with leftover roast beef!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Keyword: beef and pasta dinner, beef stroganoff, leftover roast, leftover roast beef with pasta
Servings: 4 servings
Calories: 608kcal
Author: Milisa


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion sliced thin
  • 8 oz white mushrooms sliced thin
  • 2 garlic cloves minced
  • 2 1/2 cups beef broth
  • 1 1/2 tablespoons cornstarch
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon fine chopped dried rosemary
  • 12 oz Kluski egg noodles cooked according to package directions
  • 1 lb thin sliced roast beef
  • fresh rosemary for garnish optional


  • Add butter and olive oil to a deep skillet and place over medium heat. Stir in onions and cook 5 minutes. Stir often.
  • Add mushrooms to onions and continue to cook over medium heat until mushrooms start to brown, about 8 - 10 minutes.
  • Whisk broth and cornstarch together and add to skillet. Add cream and Worcestershire sauce.
  • Next, add thyme, salt, pepper and rosemary. Cook until sauce is thickened and lower to simmer.
  • If you roast beef has been chilled, reheat in a skillet with about 2 tablespoons of water or beef broth for 5 minutes.
  • Serve sauce over noodles and top with sliced roast beef.
  • Garnish with fresh rosemary if desired.


Serving: 1g | Calories: 608kcal | Carbohydrates: 40g | Protein: 31g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 2161mg | Fiber: 4g | Sugar: 6g

One Comment

  1. Made this the first time with leftover roast and it was so good. Last night I made with fresh beef. Threw everything in the slow cooker (no frying or anything) – only substitution was I used light sour cream. I actually increased ingredients by one half to have lots of sauce. I topped up the sour cream with milk. A healthier version but still so delicious.

4.60 from 5 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating