Creamy Leftover Tri-Tip Stroganoff
The ultimate comfort food transformation for your delicious leftovers. This rich, savory, and creamy stroganoff uses leftover tri-tip and is ready in under 30 minutes!
Equipment
- 1 Large skillet
- 1 Cutting Board
- 1 Chef's Knife
Ingredients
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream room temperature
- 12 oz leftover tri-tip sliced or cubed
- Salt and black pepper to taste
- 12 oz egg noodles cooked, for serving
- Fresh parsley chopped, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5-7 minutes. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Create the Sauce: Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute. Slowly whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
- Combine & Heat: Reduce heat to low. Stir in the sour cream until fully combined and the sauce is creamy. Do not let it boil. Add the leftover tri-tip to the skillet and stir to coat. Let it heat through gently for 2-3 minutes. Season with salt and pepper to taste.
- Serve: Serve the creamy stroganoff immediately over a bed of warm, cooked egg noodles. Garnish with fresh chopped parsley for a touch of color and freshness.
Video
Notes
- Room Temp Sour Cream: Using room temperature sour cream helps prevent it from curdling when added to the warm sauce.
- Don't Overcook the Beef: The tri-tip is already cooked! Just warm it through gently in the sauce to keep it tender.
- Mushroom Variety: Feel free to use a mix of mushrooms like shiitake or baby bella for more complex flavor.