Recipe of the week: Leftover beef stroganoff

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Make that leftover Sunday roast into a terrific Tuesday (or Wednesday!) night special. This dish is equally delicious made with leftover roast chicken or lean pork.

We’ve used pappardelle pasta, as its wide ribbons are perfect with the delicious creamy sauce, but it will work just as well with any other long flat pasta such as tagliatelle or fettuccini.

Ingredients

Approx 400g leftover roast beef, sliced thinly into strips

250g pappardelle pasta

1 large onion, sliced

150ml (½ tub) of crème fraîche

150ml beef stock

1 box mushrooms (white capped or chestnut), sliced

2 tbsp chopped parsley

1tsp cornflour

1tbsp butter

olive oil

salt and pepper to taste

a good pinch of paprika

Method

Add a little oil to a large pan and slowly sweat off the onions until soft and caramelised.

Meanwhile, cook the pasta according to packet instructions, drain and set aside.

In a separate non-stick frying pan, add the butter and a little olive oil on a medium-high heat. Add the mushrooms, season generously with salt and pepper and fry until golden brown. Cover and keep warm on the hob.

Add the roast beef slices to the pan with the cooked onions and cook for a few minutes until warmed through.

Stir in the crème fraîche and beef stock. Bring up to the boil and reduce down to a simmer. If needed, you can thicken with a little cornflour mixed in with two tablespoons of water.

Add the cooked mushrooms and pasta and toss to coat the pasta and mushrooms with the creamy sauce.

Check seasoning, sprinkle over a good pinch of paprika and scattering of chopped parsley. Serve immediately.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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