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Leftover Stroganoff
Leftover Stroganoff
By Morrisons
Published on 14 January 2025
Got some left over roast beef too good not to eat? Whizz up the a nostalgic fave post-Mother’s Day with rigatoni pasta and a rich and creamy, beef and mushroom stroganoff. Is it dinner time yet?Time and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 400g Rigatoni pasta
- 1 tbsp butter
- 1 large white onion thinly sliced
- 4 garlic cloves sliced
- 1 tbsp smoked paprika
- 250g chestnut mushrooms sliced
- 300ml beef stock
- 1 tbsp Dijon mustard
- 200ml soured cream
- 900g leftover roast beef cut into strips
- Juice of 1 lemon
- Small bunch parsley roughly chopped
- Crusty bread
Method
Step 1
Boil salted water in a large pan for your pasta. Add your pasta and cook for 9 -11 mins.Step 2
Whilst your pasta cooks, heat your butter in a large, non-stick pan over a medium heat and add your white onion, garlic and paprika, cooking and stirring for a few mins until softened and translucent.Step 3
Add your mushrooms and fry for a few mins until softened before adding your beef stock and mustard and simmering for 5-10 mins.Step 4
Stir through your soured cream and beef, season with salt and pepper and bring to a simmer before draining your pasta, adding to the pan and stirring through.Step 5
Stir through your parsley and lemon and serve into bowls with crusty bread wedges for a throwback tea that is super simple to create.