Dutch Oven Beef Stroganoff with Leftover Steak

Need dinner on the table fast? This Dutch Oven Beef Stroganoff made with leftover steak is your ticket to a hearty, satisfying meal in just 30 minutes.

Made with tender steak, creamy mushrooms, and a rich, tangy sour cream Stroganoff sauce, this easy weeknight wonder, like my recipe for Chuck Roast Chili, turns fridge leftovers into something that tastes like a Sunday supper.

If you've got extra steak or roast beef on hand and a craving for comfort food, this recipe is for you!

Why you'll love this recipe (and make it again and again)

• Reinvents leftovers - Turns last night's steak into a creamy, dreamy skillet supper
• Weeknight friendly - Done in just 30 minutes, but tastes like it simmered all day
• Classic comfort food - That savory mushroom gravy with sour cream, pure nostalgia
• One-pot magic - Less mess, less fuss, more flavor

It's the kind of dish you whip up when you want to impress your family without breaking a sweat or your grocery budget.

Ingredient notes and smart swaps

Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the complete list is provided in the recipe card below.

• Leftover steak - I used a mix of filet mignon and ribeye, but flank, sirloin, or even roast beef will work. The amount is flexible-use what you've got!
• Mushrooms - Cremini, button, or baby bella all work great. Wipe them clean with a damp paper towel before slicing. You can use pre-sliced mushrooms, but they tend to cook down too much. Buying whole mushrooms and slicing them thickly will yield the best results.
• Beef base - I swear by Better Than Bouillon Roasted Beef Base for extra depth. If you don't have it, swap in 1 cup of beef broth or stock.
• Sour cream - Adds the signature tang. Temper it with a little hot sauce from the pan to prevent curdling.
• Heavy whipping cream - Richness galore! You could sub half-and-half, but I say go for the gold.
• Egg noodles - The classic stroganoff companion, but mashed potatoes or rice would be just as tasty.

💡 Time-saving tip: Frozen chopped onions and garlic cubes can cut prep time way down.

Fun twists and tasty variations

• Add a veggie boost: Stir in spinach or peas at the end for a pop of color.
• Use ground beef or turkey: If you don't have leftover steak, brown 1 lb of ground meat before starting the sauce.
• Make it Southern-style: Add a splash of hot sauce or a pinch of Cajun seasoning.
• No noodles? Try rice, or spoon it over fluffy mashed potatoes for a real stick-to-your-ribs meal.

How to make the best Dutch Oven Beef Stroganoff with leftover steak

1. Boil the noodles: Cook according to the package directions and drain.

2. Sauté mushrooms & onions: Heat olive oil and butter in a Dutch oven over medium-high. Add mushrooms and chopped onions. Cook for 8-10 minutes, stirring occasionally, until tender and golden.

3. Add garlic and flour: Stir in minced garlic and cook for 1 minute. Sprinkle in flour and cook another minute, stirring constantly.

3. Build the sauce: Stir beef base into 1 cup of water and pour it into the pan. Add heavy cream and simmer for 1-2 minutes, until slightly thickened.

4. Temper sour cream: Mix a few spoonfuls of hot sauce into the sour cream, then stir it into the Dutch oven until smooth. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Add the steak and heat until warmed through.

5. Serve & garnish: Spoon over egg noodles and sprinkle with chopped chives or parsley.

What to serve with beef stroganoff

This rich, creamy dish with sour cream gravy, which uses leftover steak or roast beef, pairs beautifully with:

• A spicy coleslaw
• Garlic green beans or roasted asparagus
• Crusty cornmeal drop biscuits for sopping up the sauce
• A glass of cabernet, if you're feeling fancy

You can also serve it over crock pot mashed potatoes or cauliflower rice for a low-carb alternative.

Shortcut to supper (time-saving tips)

• Use frozen chopped onions and garlic to skip the chopping
• Swap in pre-sliced mushrooms if you're in a hurry
• Make the Stroganoff sauce ahead of time and reheat gently before serving

Storing and reheating leftover Dutch Oven Beef Stroganoff

• To store: Cool leftovers and refrigerate in an airtight container for up to 3 days.
• To reheat: Warm gently on the stove over low heat or microwave in short bursts, stirring between each.
• Pro tip: Add a splash of cream or broth to loosen up the sauce if it thickens too much in the fridge.

Supper and then some (reimagining leftovers)

Got leftovers of the leftovers? (It happens.) Try these ideas:

• Spoon over baked potatoes for an easy twice-baked makeover
• Stir into cooked rice and top with cheese for a quick stroganoff casserole
• Wrap in puff pastry or fill hand pies for a hearty snack

Make it ahead (plan and prep tips)

• Slice mushrooms and onions in advance
• Mix the sauce (without steak or sour cream) and store for 1-2 days
• Boil noodles ahead and toss with a little olive oil so they don't stick

Just wait to combine everything until you're ready to serve for best results.

Beef Stroganoff Recipe FAQs