Beef Stroganoff {And How I Love The Leftovers}
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 1 onion, sliced
  • 1 shallot, sliced
  • 2 garlic cloves, minced
  • 8 oz. fresh mushrooms, sliced
  • ½ tsp. dried thyme
  • ½ tsp. dried sage
  • ½ tsp. dried tarragon
  • salt & pepper
  • 1 cup leftover beef, sliced into strips
For the sauce...
  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 tsp. Dijon mustard
  • 1 Tbl. Worcestershire sauce
  • 1 oz. red wine
  • 1 cup beef stock
  • pinch cayenne pepper
  • 2 Tbl. sour cream
  • fresh minced parsley for garnish
  1. In a large dutch oven, saute onion and shallot until just tender, add in garlic and saute an additional minute, remove and reserve.
  2. Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
  3. Sear the sliced beef, reserve.
  4. Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly.
  5. Return onions, mushrooms, and sliced beef to the pot and heat through.
  6. Serve over buttered noodles, with a dollop of sour cream, and a sprinkling of fresh parsley.
Recipe by Lemony Thyme at