Roast Beef "Stroganoff" - Delish!!

Cassie *


I made 4 of my Garlic Studded Roast Beefs the other night. I was sitting here wondering how I could use up the one pound of beef I had left. I decided to try my hand at a from scratch beef Stroganoff. Well, I am here to tell you it was scrumptious! The heavy cream gave it a creamy,rich savory taste.

Of course you if you don't have a prepared roast, you could use chunks of seasoned roast rolled in flour and browned. I like the fact that there is no canned soups in this. Also, the fact that it turned out the best I ever ate.

My photos

pinch tips: How to Use a Meat Thermometer



4 - 6


25 Min


Stove Top


4 oz
fresh sliced mushrooms, or what you like - that is all i had
1/2 large
onion, sliced
2 - 3 clove
garlic, minced
1 lb
roast beef cooked, and chunked. - or beef rolled in flour, seasoned and browned
3/4 c
heavy cream
2 1/4 c
3/4 c
3 Tbsp
better than bullion - beef base
2/3 c
corn starch
oil for browning onion, mushrooms and garlic
fresh cracked pepper
1 Tbsp
fresh or dried parsley
1 tsp
kosher salt
prepared noodles or rice to serve over.

Directions Step-By-Step

In a large skillet, in about 1 tablespoon of oil; brown onions and mushrooms until most of the juice from the mushrooms is evaporated.
Add the garlic and chunks of roast. Saute just long enough to heat the roast through. Set aside.
In a medium sized bowl; whisk the water, beef base, cream, milk and corn starch until well blended.
Return the skillet with the meat back to burner on medium - high heat. Add the bullion mixture to the skillet.
Bring to a boil, stirring so as not to stick to pan. This will only take a few minutes. It will thicken right up. If too thick, just add some more cream or milk till desired thickness.

Add the pepper, salt and parsley, stir until blended.
Serve immediately over noodles or rice.

I served with a dollop of sour cream.'s delicious!

About this Recipe

Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Quick & Easy