Simple Homemade Stroganoff for Leftovers

Written by
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
Learn about The Spruce Eats' Editorial Process
Kevin D. Weeks.
Updated 05/21/19
Making the most of leftovers stroganoff

The Spruce / Diana Chistruga
  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Servings: 2 servings

You cannot have enough easy meals in your recipe box for those busy weeknights. You know a homecooked meal is best and you do have some leftovers in the fridge, so why not mix up a quick take-off on Beef Stroganoff?

This recipe is, essentially, an easy stroganoff that can be made with leftover roast beef, chicken, or pork. The dish is tasty, filling, cheap, and easy to make—everything a group of college students ​could want in a homecooked meal.

Ingredients

  • 12 ounces leftover roast chicken (or pork or beef, cut into strips)
  • 8 ounces mushrooms (sliced)
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter (uses 1 tablespoon at a time)
  • 1/2 small onion (chopped)
  • 1/2 cup wine (use red for beef and white for chicken or pork)
  • 1/2 cup stock or broth (use beef for beef and chicken for chicken or pork)
  • 1 tablespoon tomato paste
  • 1/2 cup sour cream
  • Salt to taste
  • Pepper to taste
  • 4 ounces egg noodles

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making the most of leftovers stroganoff
    The Spruce / Diana Chistruga

  2. Fill a pot of water and bring it to a boil. Once boiling, add egg noodles and cook per the package instructions.

    Fill a pot with water and pasta
    The Spruce / Diana Chistruga 

  3. Meanwhile, add the mushrooms to a large, dry, non-stick skillet and sprinkle them with salt.

    Add mushrooms to skillet
    The Spruce / Diana Chistruga

  4. Cook over medium-high heat until the mushrooms begin to brown and give up their liquid—about 6 minutes.

    Mushrooms in pan
    The Spruce / Diana Chistruga

  5. Turn the mushrooms, sprinkle with thyme and add 1 tablespoon butter. Cook until browned—about 3 minutes.

    Add mushrooms
    The Spruce / Diana Chistruga

  6. Scoop the mushrooms onto a plate and set aside.

    Scoop mushrooms on plate
    The Spruce / Diana Chistruga

  7. Using the same pan, reduce the heat to medium. Add the remaining butter, onions, and tomato paste and cook until translucent, stirring frequently—about 5 minutes.

    Reduce heat to medium
    The Spruce / Diana Chistruga

  8. Return the mushrooms to the skillet and add the wine.

    Making the most of leftovers stroganoff
    The Spruce / Diana Chistruga

  9. Increase the heat to medium-high and cook until the wine is reduced by half—5 minutes.

    Increase to medium-high cooking
    The Spruce / Diana Chistruga

  10. Add the broth and cook for 5 more minutes.

    Add the broth
    The Spruce / Diana Chistruga 

  11. Reduce the heat to low, add the meat, and simmer for 5 minutes.

    Reduce heat to low
    The Spruce / Diana Chistruga

  12. Remove from heat, stir in sour cream, taste, and adjust seasonings.

    Mix mushrooms in pan
    The Spruce / Diana Chistruga

  13. Serve over noodles.

    Serve stroganoff over noodles
    The Spruce / Diana Chistruga

  14. Enjoy!

    Making the most of leftovers stroganoff
    The Spruce / Diana Chistruga

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