I love cooking a big roast because not only does it give you a fabulous dinner first time round, but there are sandwiches to be had the next day. However,  what do you do with the not-so-tidy slices of leftover meat, those chunks that often end up lost in the back of the freezer because you really are not quite sure what to do with them?

Actually, you can use those chunky slices to make the most wonderful stroganoff.  Normally stroganoff is made with slices of fresh beef or pork fillet, cooked at the very last minute. However you can definitely use leftovers for a yummy (much less pricey) version too.

2 tablespoons olive oil

1 tablespoon butter

2 large onions, finely sliced (red or white onions or one of each)

1 teaspoon sugar

1 cup sliced white mushrooms

1 cup beef stock (made from a cube is fine)

2 tablespoons wholegrain Dijon mustard

(if you don’t have wholegrain Dijon, use 1 tablespoon of ordinary Dijon)

½ cup half fat crème fraîche or light sour cream

1 teaspoon paprika

½ teaspoon nutmeg, preferably freshly grated

about 2 cups ragged bits of leftover beef from a roast, sliced as thinly as you can

Melt the butter with the oil in a fairly deep frying pan. Add the onions and sauté gently over low heat for twenty minutes, until they are soft and beginning to colour. Add the sugar and then stir in the mushrooms. Cook for a couple of minutes. Turn the heat up to medium, add the beef stock and reduce for about two or three minutes, stirring constantly. Turn the heat back and stir in the mustard, crème fraîche, paprika and nutmeg. Heat through. Gently stir in the beef and heat just until piping hot throughout. (As it is already cooked, you don’t want to make the beef dry by overheating.)

Serve over some warm, buttery rice - Basmati or brown rice if possible, but any kind will do.

There’s lots more recipes here on The 21st Century Housewife, both in the Blog and on the Recipe of the Week pages, and for even more, check out my food blog Recipes from the 21st Century Housewife’s Kitchen. 

Linking up with:-