Corned Beef Stroganoff

I'm so excited to share this corned beef stroganoff with you because honestly, it totally changed how I think about using leftover corned beef. For years, I made the same boring sliced corned beef and cabbage every St. Patrick's Day, and while my family loved it, I wanted something different for the next day's dinner.

Jump to:

• Why You Will Like This Recipe
• Ingredients For Making Corned Beef Stroganoff
• Instructions For Corned Beef Stroganoff
• Storage And Reheating Your Stroganoff
• Tips And Suggestions For Corned Beef Stroganoff
• Questions About Corned Beef Stroganoff
• Recipes You May Like
• Final Thoughts On This Stroganoff Recipe
• Easy Corned Beef Stroganoff With Mushrooms And Dill

That's when I discovered turning all those tender, flavorful bits into a creamy stroganoff sauce. The first time I made this, Alex actually asked for seconds (and thirds), which never happens with my cooking experiments. Sarah said it tasted like something from a fancy restaurant, but I told her the secret was just good ingredients and a little patience.

This corned beef stroganoff recipe is nothing like the heavy, complicated stroganoff recipes I used to avoid. Instead, it's simple, uses real ingredients you probably have on hand, and tastes absolutely incredible. The combination of tender beef, earthy mushrooms, tangy dill, and creamy crème fraîche comes together in one pan, and dinner is ready in under four hours total.

If you're looking for other delicious ways to use up leftover corned beef, you might also enjoy my Reuben-inspired recipes like these corned beef egg rolls that are perfect for using up those leftovers in a fun, crispy way.

Why You Will Like This Recipe

Your family will absolutely ask for this creamy stroganoff again and again for these reasons:

• It transforms an ordinary St. Patrick's Day leftover into something completely special and restaurant-quality
• Ready in under 4 hours total, with mostly hands-off cooking time while the corned beef simmers
• Uses simple, real ingredients like mushrooms, dill, crème fraîche, and beef broth that you probably already have
• The tender, flavorful corned beef becomes even more delicious when simmered in the rich, tangy sauce
• Works perfectly over egg noodles, rice, or mashed potatoes for a complete weeknight dinner
• Makes fantastic leftovers that taste even better the next day when all the flavors blend together

Ingredients For Making Corned Beef Stroganoff

For the corned beef:

• 1 (3 pound) corned beef brisket
• Water to cover by 2 inches
• Spice packet that comes with the corned beef

For the stroganoff sauce:

• 2 tablespoons vegetable oil
• 8 ounces brown mushrooms, sliced
• ¼ teaspoon salt
• 1 cup diced onions
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• ½ cup white wine
• 1 cup reserved corned beef cooking liquid
• 2 cups low-sodium beef broth
• ¾ cup crème fraîche, plus more for garnish
• ¼ cup fresh dill, plus more for garnish

Quick substitution note: If you can't find crème fraîche at your grocery store, sour cream works beautifully and gives you that same tangy, creamy flavor.

Instructions For Corned Beef Stroganoff

Step 1: Cook The Corned Beef

Place your corned beef brisket along with the spice packet into a large pot. Cover it completely with water, making sure the beef is submerged by at least 2 inches. Bring everything to a boil over high heat, then reduce the heat to low and let it simmer gently for 2 hours and 15 minutes.

While the beef is cooking, you'll need to check on it occasionally and add more water if the level drops. (I set a timer on my phone so I don't forget to check!) This slow simmering is what makes the corned beef so tender and flavorful.

Step 2: Cool And Slice The Beef

Once the corned beef is tender enough to easily shred with a fork, carefully remove it from the pot and place it in a bowl. Let it cool until you can handle it comfortably, which usually takes about 30 minutes. This is also when you'll reserve 1 cup of the cooking liquid for your sauce. That liquid is liquid gold for stroganoff, so don't skip this step.

When the meat is cool enough to touch, slice off most of the fat (though a little marbling is actually good for flavor). Then cut the meat with the grain into thick strips, and turn and slice those strips into thin, bite-sized pieces. Set the sliced beef aside until you're ready to add it to the stroganoff sauce.

Step 3: Sauté The Mushrooms And Onions

Heat the vegetable oil in a large skillet over medium-high heat until it's hot and shimmery. Add your sliced brown mushrooms and salt. Cook them without stirring too much at first, which helps them get really nicely browned, about 3 minutes. You want them golden and caramelized, not pale and watery.

After the mushrooms are browned, add your diced onions and continue cooking until they soften and turn translucent, about 3 more minutes. The kitchen starts smelling absolutely amazing at this point, I promise. Add the butter and stir until it's completely melted into the mushrooms and onions.

Step 4: Build The Sauce Base

Make a little space in the center of your skillet and add the minced garlic. Sauté it for about 30 seconds until it becomes fragrant. This is such an important step because it wakes up all the flavors. Then sprinkle the flour over everything and cook and stir for 1 minute more. The flour helps thicken your stroganoff sauce and gets rid of that raw flour taste.

Pour in the white wine and reserved corned beef cooking liquid, stirring everything together really well. Raise the heat to high, bring it to a boil, and let it cook while stirring occasionally until the sauce reduces by about half and starts to thicken, which usually takes 3 to 5 minutes. This is when your sauce starts looking like something special.

Step 5: Finish The Stroganoff Sauce

Stir in the beef broth and continue boiling and reducing until the sauce thickens again, another 6 to 7 minutes. You're creating layers of flavor here, and I love watching the transformation happen in the pan. The sauce should start coating the back of a spoon.

Now comes my favorite part: stir in the crème fraîche. Reduce the heat to medium and let everything simmer for a few more minutes until the sauce is as thick and creamy as you like. (If you prefer a thinner sauce, add less reducing time. If you want it thicker, let it bubble away a bit longer.)

Step 6: Combine Everything

Stir the sliced corned beef into your stroganoff sauce and reduce heat to medium-low. Cook everything together, stirring occasionally, until the meat is heated through, about 2 to 4 minutes. Sprinkle fresh dill over the top. That bright, fresh dill flavor is what makes this stroganoff taste special and different.

Serve each portion with a small dollop of extra crème fraîche (or sour cream if you used that instead) and a little fresh dill sprinkled on top. I promise everyone will be asking what restaurant you got this from.

Storage And Reheating Your Stroganoff

This stroganoff keeps really well in the refrigerator for up to 4 days in an airtight container. I actually think it tastes even better on day two or three because all the flavors have time to get to know each other. The sauce becomes even richer and more flavorful.

To reheat, gently warm it in a saucepan over medium-low heat, stirring occasionally and adding a splash of beef broth if it seems too thick. You don't want to boil it hard because that can break down the creamy sauce a bit. Low and slow is the way to go.

This stroganoff also freezes beautifully for up to 3 months. Freeze it in portions so you can thaw exactly what you need. Thaw it overnight in the refrigerator and reheat the same gentle way.

Tips And Suggestions For Corned Beef Stroganoff

Here are some tricks I've learned making this stroganoff multiple times:

• If your sauce seems too thin after adding the crème fraîche, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in while the sauce simmers. It thickens up beautifully in about a minute.
• Fresh dill really is important here. I know dried dill is easier, but that fresh brightness makes all the difference. If you absolutely can't find fresh dill, use about a tablespoon of dried dill mixed into the sauce earlier.
• This is amazing over buttered egg noodles, but it's also incredible over mashed potatoes or even crusty bread for soaking up all that sauce.
• Brown mushrooms have more flavor than white mushrooms, but if that's all you have, they'll work just fine. The stroganoff will still taste delicious.
• Want to make this with leftover beef roast instead? You totally can. Use about 2 to 2.5 pounds of sliced or chopped cooked beef, and skip the whole first cooking step. Your stroganoff will be ready in about 30 minutes.

Have you ever made stroganoff before, or is this your first time trying this style of comfort food?

Questions About Corned Beef Stroganoff

What cut of corned beef works best for this recipe?

I use a corned beef brisket, which is what comes in those kits at the grocery store with the spice packet. That's your best bet. The brisket becomes incredibly tender after all that simmering and has great flavor from the spice packet. A 3-pound brisket gives you plenty of meat for a stroganoff serving 6 people.

Can I substitute sour cream for crème fraîche?

Absolutely, yes. Sour cream works perfectly in this recipe. The flavor is slightly more tangy, but that's actually delicious in stroganoff. Use the same amount (¾ cup), and add it exactly the same way. I've made this both ways and honestly can't pick a favorite.

What's the best way to keep the stroganoff sauce creamy and smooth?

The main thing is not to let it boil hard once you add the crème fraîche. High heat can cause it to separate and get thin. Keep the heat at medium or medium-low and stir gently. If you're reheating leftovers, use the same gentle approach. A splash of beef broth if it thickens too much during storage is a lifesaver.

What side dishes pair well with this stroganoff?

I love serving it over buttered egg noodles with a sprinkle of fresh parsley. Mashed potatoes are amazing underneath, or even crusty bread for soaking up every bit of sauce. A simple green salad on the side balances out all that creaminess. Sarah always asks for roasted asparagus, and I'm not going to say no to my daughter eating more vegetables.

Recipes You May Like

If you love this stroganoff, you'll enjoy these other comforting, creamy dishes:

• My slow-cooker Creamy Mushroom Chicken Skillet is basically stroganoff's cousin, with the same comforting, saucy goodness but made easier in the slow cooker
• These Creamy Chicken Paprikash for Cozy Nights uses the same warm spices and that beautiful creamy sauce that makes stroganoff so satisfying
• My Creamy Spaghetti Alla Carbonara Delight has that same rich, silky sauce and is perfect for nights when you want something fancy but easy

Final Thoughts On This Stroganoff Recipe

Making corned beef stroganoff has honestly become one of my favorite ways to use up leftover corned beef after St. Patrick's Day. What started as just trying to use up ingredients turned into a recipe my whole family actually requests. Donald says it tastes like something from a fancy restaurant, Alex asks for extra dill on top (which is basically a miracle), and Sarah actually eats the mushrooms without complaining.

The best part? It's so much easier than it sounds. You simmer the corned beef once, then spend maybe 20 minutes on the sauce, and dinner is done. That's a proper home-cooked meal that tastes like you spent hours in the kitchen.

I really hope you try this one. Make it for your family, save it to Pinterest for later, and let me know how it turns out. I love hearing from you!

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