Leftover Prime Rib Stroganoff Recipe

Introduction

This Leftover Prime Rib Stroganoff is a delicious way to transform your roast into a creamy, comforting meal. Ready in just 20 minutes, it combines tender prime rib with savory mushrooms and a rich sauce, perfect for a quick weeknight dinner.

Ingredients

• 2 tbsp Olive oil (extra virgin)
• 1 Shallot (minced)
• 1/2 tbsp Garlic (minced)
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1/2 tsp Tarragon
• 1/2 tsp Ground sage
• 1/2 tsp Thyme
• 1/4 tsp Salt (to taste)
• 1/8 tsp Ground black pepper (to taste)
• 1 cup Baby Portabella Mushrooms (stemmed and sliced)
• 1 1/2 cups Beef broth
• 2 tbsp Worcestershire sauce
• 1/2 tbsp Coarse ground Dijon Mustard
• 1 lb Leftover prime rib roast (sliced into 2-inch strips)
• 1/4 cup Sour cream
• 8 oz Egg noodles (rinsed and drained)
• 2 tbsp Parsley (chopped, optional garnish)

Instructions

1. Step 1: Heat olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Add minced shallot and garlic, cooking for about 1 minute until the shallot softens. Add butter and melt it together with the shallot and garlic.
2. Step 2: Sprinkle all-purpose flour over the mixture and stir to combine until the flour is absorbed. Add tarragon, ground sage, thyme, salt, pepper, and mushrooms. Stir well to combine.
3. Step 3: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together and reduce the heat to medium. Let the mixture simmer for about 10 minutes, adjusting heat as needed to maintain a low simmer until the gravy thickens.
4. Step 4: Once the gravy has thickened slightly, add the sliced leftover prime rib roast. Cook for an additional 2-3 minutes, stirring occasionally, until the meat is heated through.
5. Step 5: Remove from heat and stir in sour cream until well combined. Serve immediately over cooked egg noodles, rice, or potatoes. Garnish with chopped parsley if desired.

Tips & Variations

• Use fresh herbs if available for a more vibrant flavor.
• Swapping baby Portabella mushrooms with cremini or button mushrooms works well.
• For a lighter version, substitute sour cream with Greek yogurt, adding it off the heat to prevent curdling.
• Serve over mashed potatoes or rice as an alternative to egg noodles.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from breaking, stirring occasionally. Avoid microwave reheating at high temperatures to preserve the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beef instead of prime rib?

Yes, you can use any cooked, tender beef such as roast beef or steak leftovers. Just slice it thinly and add it at the end to warm through without overcooking.

What can I substitute if I don’t have sour cream?

Greek yogurt is a great substitute for sour cream. Add it off the heat to keep it from curdling and maintain the stroganoff’s creamy texture.

Leftover Prime Rib Stroganoff Recipe

Print Recipe

★★★★★

5 from 123 reviews

This Leftover Prime Rib Stroganoff recipe is a quick and flavorful way to transform your leftover prime rib roast into a creamy, comforting dish. Tender strips of prime rib simmered with mushrooms, aromatic herbs, and a rich sour cream sauce are served over egg noodles, making an easy yet elegant meal in just 20 minutes.

• Author: Zane
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp Olive oil (extra virgin)
• 1 Shallot (minced)
• 1/2 tbsp Garlic (minced)
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1/2 tsp Tarragon
• 1/2 tsp Ground sage
• 1/2 tsp Thyme
• 1/4 tsp Salt (to taste)
• 1/8 tsp Ground black pepper (to taste)
• 1 cup Baby Portabella Mushrooms (stemmed and sliced)
• 1 1/2 cups Beef broth
• 2 tbsp Worcestershire sauce
• 1/2 tbsp Coarse ground Dijon Mustard
• 1 lb Leftover prime rib roast (sliced into 2-inch strips)
• 1/4 cup Sour cream
• 8 oz Egg noodles (rinsed and drained)
• 2 tbsp Parsley (chopped, optional garnish)

Instructions

1. Sauté Shallot and Garlic: Heat olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Add the minced shallot and garlic. Cook for about 1 minute until the shallot starts to soften, releasing its aroma and flavor.
2. Melt Butter and Add Flour and Spices: Add butter to the pan and melt it with the shallot and garlic mixture. Sprinkle the all-purpose flour over the mixture and stir continuously until the flour is fully absorbed, forming a roux. Then, add tarragon, ground sage, thyme, salt, pepper, and the sliced baby portabella mushrooms. Stir well to combine all ingredients evenly.
3. Add Liquids and Simmer: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together to ensure the sauce is smooth. Reduce the heat to medium and allow the mixture to simmer gently for about 10 minutes, stirring occasionally, until the gravy thickens to a creamy consistency.
4. Heat the Leftover Prime Rib: Once the sauce has thickened, add the sliced leftover prime rib roast to the pan. Cook for an additional 2 to 3 minutes while stirring occasionally, just until the meat is heated through without overcooking it.
5. Finish with Sour Cream and Serve: Remove the pan from heat. Stir in the sour cream thoroughly to create a luscious, creamy stroganoff sauce. Serve immediately over cooked egg noodles, rice, or potatoes. Garnish with chopped parsley for a fresh, colorful touch if desired.

Notes

• Use leftover prime rib roast sliced into strips for best texture and flavor.
• Be sure to rinse and drain egg noodles before serving if using pre-cooked or frozen noodles.
• Adjust salt and pepper to your taste preference.
• This dish can be gluten free if you substitute the all-purpose flour with a gluten-free flour blend.
• Serve immediately to enjoy the creamy texture and tender meat at its best.

Keywords: prime rib stroganoff, leftover prime rib recipes, creamy stroganoff, beef stroganoff, quick dinner, leftover beef recipes