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A creamy stroganoff is always a favorite dish at my house.

But deciding how best to reheat the leftovers is a bit of a challenge.

As with a lot of cream-based sauces, you risk the stroganoff splitting when you reheat it.

In this article, I’ve experimented with three different ways to reheat your stroganoff leftovers so the sauce stays smooth and velvety (plus, I tell you one way to avoid).

The best way to reheat stroganoff is on the stove. Remove the stroganoff from the fridge and place it in a cold pan. Reheat it over a low heat, stirring frequently to avoid any sauce sticking to the bottom of the pan. If you need to add extra cream, add it just before serving. Serve immediately.

A note on my experiment

One weekday evening, I cooked up a big batch of beef and mushroom stroganoff and kept the leftovers in the fridge.

The next day, I experimented with four different ways to reheat it:

On the stove (the best method to reheat)
In the microwave (quick and convenient)
In the oven (slow and steady)
In the crockpot (not recommended for reheating)

Reheating the stroganoff on the stove was my favorite method because it gave me the most control over the process.

The microwave came in a close second but ultimately lost out because the meat was a little chewy.

Heating the stroganoff in the oven was slow, and it was difficult to tell when the sauce was ready.

The crockpot is a no-no for reheating, but you can use it to keep your stroganoff warm once it’s reheated safely to the right temperature.

Tip: if you’re preparing the stroganoff ahead of time, don’t add any dairy. Add the dairy in when you’re reheating the sauce instead.

Reheating stroganoff on the stove

To reheat stroganoff on the stove, remove it from the fridge and place it in a cold pan. Warm it up over a low heat, stirring frequently to avoid it catching on the bottom of the pan. If you need to add extra cream, add it just before serving.

How to reheat stroganoff on the stove:

Take the stroganoff out of the fridge and put it in a cold pan.
Place the pan on the stove and heat it over low heat.
Stir frequently as the stroganoff is heating.
If you haven’t yet added the dairy element to the dish, add it just before serving.

Heat the sauce until it’s hot but not boiling. If the temperature gets too high, the sauce may split.

The sauce might lose some moisture in the fridge and thicken.

If this has happened, you can thin it out by adding some stock, milk, or water while you’re reheating it.

Add the liquid a tablespoon at a time until the sauce reaches your desired consistency.

My verdict

Reheating stroganoff on the stove is the best way to enjoy these delicious leftovers.

It’s easy to control the heat and alter the thickness of the dish (as well as season as you go along).

My reheated stroganoff was barely distinguishable from the fresh version, and it’s suitable for big and small portions.

Reheating stroganoff in the microwave

To reheat stroganoff in the microwave, transfer it to a microwave-safe bowl, adding 1-2 tablespoons of stock or water if the sauce appears too thick. Cover the bowl with plastic wrap or a damp paper towel and heat at 50% power in 30-second intervals. Stir the sauce during the breaks.

How to reheat stroganoff in the microwave:

Place your stroganoff in a microwave-safe bowl (I advise doing one portion at a time).
Add some extra stock, water, or milk to the stroganoff if the sauce appears too thick.
Cover the bowl with plastic wrap or a damp paper towel to keep the moisture in.
Heat the stroganoff at 50% power in 30-second intervals, stirring during each interval.
Once hot, let the stroganoff rest for 30 seconds before serving.

Using the 50% power setting on the microwave slows down the heating process, which means you’re less likely to overheat and split the sauce.

However, if you haven’t added your cream yet, you can use full power because there’s no risk of the sauce separating.

Don’t forget to stir the dish during each break.

This helps to keep the sauce together also ensures it heats evenly.

My verdict

I found this method quick and convenient, and I got a nice tasting lunch (although the meat was slightly tougher than with the other methods).

There was one moment where it looked like the sauce was separating, but a quick stir fixed this.

Overall, great if you’re in a rush or just have one portion. But I prefer the stove.

Reheating stroganoff in the oven

Preheat the oven to 350°F (180°C). Put the stroganoff in an oven-safe dish, and add a few tablespoons of water, cream, milk, or stock for extra moisture and to thin the sauce out. Cover the dish with aluminum foil and bake for 10-20 minutes, stirring halfway through.

Note: times will vary depending on how much stroganoff you’re reheating and what type of oven you’re using.

How to reheat stroganoff in the oven:

Preheat your oven to 350°F (180°C).
Spread the stroganoff out in an oven-safe dish.
Add a few tablespoons of water, cream, milk, or stock to thin the consistency of the sauce and prevent it from drying out.
Cover the dish tightly with foil to trap moisture.
Bake the stroganoff for 10-20 minutes, making sure to stir the sauce after 5-10 minutes.

Don’t forget to stir the sauce halfway through.

Stirring ensures that the stroganoff heats evenly, and it gives you a chance to check on its progress.

You can add in some more extra liquid at the halfway mark if you think the dish needs it.

My verdict

The stroganoff came out of the oven tasting good but did require a bit of vigorous stirring to bring the sauce back together.

My issue with this method was the time – it was really slow.

Definitely not worth it for one or two portions when you could use the stove.

It’s also not so easy to check on the stroganoffs progress, so the risk of it overheating is higher.

Reheating stroganoff in the crockpot

Reheating stroganoff in the crockpot is not a good idea. The crockpot heats leftovers too slowly, and you risk leaving the stroganoff in the danger zone for bacteria for too long.

Instead, reheat the stroganoff on the stove or in the microwave until it’s piping hot, and then put it in the crockpot to stay warm.

Can you reheat mushroom stroganoff?

Yes, it is safe to reheat mushroom stroganoff.

Some sources online insist that it’s unsafe to reheat mushrooms, but this is untrue. As long as you store the mushrooms correctly, you won’t have any problems.

Once you’ve cooked your mushrooms, refrigerate them at or below 40°F (5°C) within 2 hours.

This is sufficient to prevent any harmful bacterial growth.

I reheat my mushrooms all the time with no issues.

How to store stroganoff

Once cooked, transfer your stroganoff sauce into an airtight container and pop it in the refrigerator within 2 hours. Stroganoff lasts 3-4 days in the fridge. If you’ve also got noodles, store them separately from the sauce. The noodles will become mushy if stored with the sauce.

There’s no need to wait for stroganoff to cool to room temperature before storing it.

Just pop it into an airtight container, let it cool for a few minutes, then pop it in the fridge.

A good tip for storing leftover pasta is to toss it lightly with olive oil. This will prevent it from sticking together in the fridge.

If your stroganoff sauce and pasta are already mixed together, and you don’t want to separate them, aim to eat the dish within 2 days.

Can you freeze stroganoff?

Yes, you can freeze stroganoff, but it’s best to freeze it before adding any dairy to the sauce. Dairy-based sauces can split upon thawing. You can add the dairy element to the stroganoff when reheating it.

Using a more stable cream like cashew cream will also work. Stroganoff lasts up to 3 months in the freezer.

A third option to stabilize your creamy stroganoff is to make it using a roux. The roux creates a strong sauce that is better able to withstand the freeze-thaw process.

Avoid freezing any stroganoff that’s already mixed with pasta as well. The soggy pasta will not hold up well to freezing.

How to freeze stroganoff:

Allow the stroganoff to chill in the fridge for half an hour (or longer).
When it’s cold, transfer it to a shallow container.
Cover the surface with plastic wrap to protect it from freezer burn.
Alternatively, put the stroganoff in freezer bags and remove excess air before sealing it.
Label and date the container or bags.
Store them in the freezer for up to 3 months.

I like to chill my stroganoff before freezing it because it means it freezes a lot faster, so protects the texture of the meat and the mushrooms.

Make sure the dish is at least room temperature before freezing it.

Otherwise, the condensation will create ice crystals in the dish.

I prefer using freezer bags over airtight containers because they stack nicely in the freezer and are very space-efficient.

How to thaw and reheat frozen stroganoff

To best way to thaw frozen stroganoff is slowly overnight in the fridge. This will protect the sauce from separating. If you’re in a rush, you can run it under cold water or use the microwave.

Once it has thawed, reheat the stroganoff on the stove or in the microwave.

If the sauce has split, add a drizzle of hot water and stir fast. This should bring the sauce back together.