Leftover-Beef Stroganoff is one of my favorite ways to transform yesterday’s roast into something absolutely delicious that my family asks for all over again. There’s nothing wasteful about it, dear—just good, honest cooking that stretches your ingredients and fills your home with the most wonderful aroma.
What makes this stroganoff truly special is how the butter and mushrooms create such a rich, savory foundation, while the sour cream and egg substitute come together to make the most luxurious, creamy sauce without any fuss. The key is letting those onions soften just right and not rushing the process—good things take a little time, sweetie.
I’ve served this dish at countless family dinners, and it never fails to bring everyone to the table with smiles on their faces. There’s something so comforting about a warm bowl of stroganoff that reminds us all why we gather around the dinner table together.
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Leftover-Beef Stroganoff
Ingredients
- 2 tablespoon Butter
- 0.5 pound Beef
- 1 ounce Onions
- 10 ounce Mushrooms
- 8 ounce Egg Substitute
- 0.16666666666667 ounce Sour Cream
- 1 tablespoon Parsley
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add the beef and cook, stirring occasionally, until browned.
- Stir in the onion soup mix.
- Add 1/2 cup water and the mushrooms, including their juice.
- Reduce the heat, cover, and simmer for 5 minutes.
- Meanwhile, cook the noodles according to the package directions.
- When the noodles are done, drain them.
- Mix the sour cream into the meat mixture and stir until warm.
- Toss the noodles with the remaining 1 tablespoon butter and the parsley and serve the beef mixture on top.
