Leftover Beef Stroganoff

By
LFHW Scotland
20 - 30 mins
Beginner
Servings
4

Make that leftover Sunday roast into a terrific Tuesday (or Wednesday!) night special. This dish is equally delicious made with leftover roast chicken or lean pork. We’ve used pappardelle pasta, as its wide ribbons are perfect with the delicious creamy sauce, however it’ll work just as well with any other long flat pasta such as tagliatelle or fettuccini.  

Ingredients
Approx 400g leftover roast beef, sliced thinly into strips
250g pappardelle pasta
1 large onion, sliced
150ml (½ tub) of crème fraîche
150ml beef stock
1 box mushrooms (white capped or chestnut), sliced
2 tbsp chopped parsley
1tsp cornstarch
1 tbsp butter
olive oil
salt & pepper to taste
a good pinch of paprika
Instructions
Add a little oil to a large skillet or pan and slowly sweat off the onions until soft and caramelised.
Meanwhile, cook the pasta according to packet instructions, drain, and set aside.
In a separate non-stick frying pan, add the butter and a little olive oil on a medium-high heat. Add the mushrooms, season generously with salt & pepper, and fry until golden brown. Cover and keep warm on the hob.
Add the roast beef slices to the skillet with the cooked onions and cook for a few minutes until warmed through. 
Stir in the crème fraîche and beef stock. Bring up to the boil and reduce down to a simmer. If needed, you can thicken with a little cornstarch mixed in with 2 tbsp water.
Add the cooked mushrooms and pasta to the skilled and toss to coat the pasta and mushrooms with the creamy sauce.
Check seasoning, sprinkle over a good pinch of paprika and scattering of chopped parsley - serve immediately.