Repurposed Leftovers for Stroganoff

Homemade stroganoff made from leftovers

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
789 Calories
48g Fat
30g Carbs
49g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 789
% Daily Value*
Total Fat 48g 61%
Saturated Fat 20g 99%
Cholesterol 212mg 71%
Sodium 240mg 10%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 49g
Vitamin C 8mg 39%
Calcium 109mg 8%
Iron 6mg 32%
Potassium 1032mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stroganov is a dish of Russian origin that is supposedly named after a member of the Stroganoff family of rich merchants and landowners. This dish of beef and cream has taken on many variations around the world and conquered many palates on its way to becoming a truly timeless recipe. It was originally made out of beef cubes, and as we kept some of the traditional elements, we took the liberty of leaving it up to the cook whether to use beef, pork, or chicken leftovers.

Earthy mushrooms, sour cream, herbs, and spices make an unctuous sauce for the meat. Choose which wine and stock to use depending on the protein of your choice. Go with beef stock if using leftover beef, or chicken stock for pork or chicken. For the wine, use white for chicken and pork and red for beef. Remember to use a wine that you'd be willing to drink by the glass; there's no need to splurge, but a nice-enough wine will make a tastier meal.

Easy to make, budget-friendly, and quick to come together, this meal is a great weeknight option, as it's filling and nutritious. Serve with rice, potatoes, buttered noodles, mashed potatoes, salad, or simply some fresh bread. You can't go wrong with this flavorful dish.

Ingredients

  • 4 ounces egg noodles

  • 8 ounces mushrooms, sliced

  • Salt, to taste

  • 1/2 teaspoon dried thyme

  • 2 tablespoons unsalted butter, divided

  • 1/2 small onion, chopped

  • 1 tablespoon tomato paste

  • 1/2 cup wine

  • 1/2 cup stock

  • 12 ounces leftover roast chicken, or pork or beef, cut into strips

  • 1/2 cup sour cream

  • Pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for leftovers stroganoff
    The Spruce / Diana Chistruga
  2. Fill a pot of water and bring it to a boil. Salt it and, once boiling, add the egg noodles and cook per the package instructions. Drain and reserve.

    Egg noodles cooking in pot
    The Spruce / Diana Chistruga 
  3. Place the mushrooms in a large, dry, non-stick skillet and sprinkle them with salt.

    Mushrooms in skillet
    The Spruce / Diana Chistruga
  4. Cook over medium-high heat until the mushrooms begin to brown and give up their liquid, or about 6 minutes.

    Mushrooms cooking in skillet
    The Spruce / Diana Chistruga
  5. Stir the mushrooms, add in the thyme, and add 1 tablespoon of the butter. Cook until browned, about 3 minutes.

    Mushrooms and butter cooking in skillet
    The Spruce / Diana Chistruga
  6. Scoop the mushrooms onto a plate and set aside.

    Cooked mushrooms on plate next to skillet
    The Spruce / Diana Chistruga
  7. Using the same pan over medium heat, add the remaining butter, onion, and tomato paste and then cook until the onion is translucent, stirring frequently for about 5 minutes.

    Tomato paste, onions, and butter cooking in skillet
    The Spruce / Diana Chistruga
  8. Return the mushrooms to the skillet and add the wine.

    Mushrooms, onions, and tomato paste cooking in skillet
    The Spruce / Diana Chistruga
  9. Increase the heat to medium-high and cook until the wine is reduced by half, approximately 5 minutes.

    Stroganoff sauce cooking in skillet with wooden spoon
    The Spruce / Diana Chistruga
  10. Add the stock and cook for 5 more minutes.

    Stroganoff sauce cooking in skillet
    The Spruce / Diana Chistruga 
  11. Reduce the heat to low, add the meat, and simmer for 5 minutes.

    Beef stroganoff cooking down in skillet
    The Spruce / Diana Chistruga
  12. Remove from heat and stir in the sour cream and pepper. Taste test and adjust the seasonings.

    Stirring sour cream into beef stroganoff
    The Spruce / Diana Chistruga
  13. Serve over the cooked noodles.

    Beef stroganoff served over noodles
    The Spruce / Diana Chistruga
  14. Enjoy.

    Beef stroganoff served over noodles
    The Spruce / Diana Chistruga

What Can I Use Instead of Sour Cream?

If you don't have sour cream at hand, simply replace it with the same amount of mayonnaise, full-fat Greek yogurt, plain cream, or a combination of heavy cream and lemon juice—add 2 tablespoons of fresh lemon juice per each 200 grams of heavy cream.

Vegan or Vegetarian Stroganoff

You can make this tasty dish vegetarian or vegan with just a few substitutions:

  • To make it vegetarian, use 1 cubed block of pressed extra-firm tofu or 12 ounces of seitan instead of the meat, and vegetable broth instead of animal-based stock. Follow the recipe as is and add the plant-based protein of your choice at the same moment that the original recipe calls for the meat. Egg noodles are appropriate for a vegetarian diet, so you can keep the same starch as the original recipe.
  • To make it vegan, follow the instructions above for vegetarian stroganoff but replace the butter with vegan margarine or butter. Instead of sour cream, use a mixture of 3 ounces of plant-based milk (preferably full-fat soy or cashew milk) with 1 ounce of olive oil. Add this mixture to the sauce base when the recipe calls for the sour cream. Replace the egg noodles with fettuccini or any pasta of your liking.