Leftover Prime Rib Stroganoff Recipe

Introduction

Transform your leftover prime rib into a rich and comforting stroganoff that’s perfect for a quick weeknight meal. This creamy dish combines tender beef, earthy mushrooms, and a flavorful sauce served over egg noodles or your favorite starch.

Ingredients

• 2 tbsp extra virgin olive oil
• 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 begins to soften. Add butter and melt it into the shallot and garlic mixture.
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, stirring well to combine.
3. Step 3: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together, reduce heat to medium, and 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 cremini or button mushrooms if baby portabellas aren’t available for a similar texture and flavor.
• For a lighter version, substitute sour cream with Greek yogurt added off the heat to prevent curdling.
• Add a splash of white wine or brandy before adding the broth to deepen the sauce’s flavor.
• If you don’t have leftover prime rib, thinly sliced cooked roast beef or steak can be used instead.

Storage

Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. Avoid microwaving at high heat to prevent curdling of the sour cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prime rib instead of leftovers?

Yes, you can use freshly cooked prime rib by slicing it thinly and adding it at the end to warm through. Be careful not to overcook it to keep the meat tender.

What can I serve with prime rib stroganoff?

This dish pairs well with egg noodles, rice, mashed potatoes, or even roasted vegetables, making it versatile enough to suit your preferences.

Leftover Prime Rib Stroganoff Recipe

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★★★★★

4.5 from 144 reviews

This comforting Leftover Prime Rib Stroganoff recipe transforms leftover prime rib into a creamy, flavorful dish perfect for a quick weeknight dinner. Featuring sautéed mushrooms, a rich herb-infused gravy with sour cream, and tender strips of prime rib served over egg noodles, this recipe maximizes taste while minimizing waste.

• Author: Marco
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 5 servings 1x
• Category: Main Dish
• 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)

Garnish

• 2 tbsp Parsley (chopped, optional)

Instructions

1. Sauté Aromatics: Heat olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Add the minced shallot and garlic, cooking for about 1 minute until the shallot begins to soften. Add butter and allow it to melt, combining with the shallot and garlic to create a flavorful base.
2. Create Roux and Add Seasonings: Sprinkle the all-purpose flour over the aromatic mixture and stir continuously until the flour is fully absorbed, forming a roux. Add tarragon, ground sage, thyme, salt, pepper, and sliced baby Portabella mushrooms. Stir well to combine all ingredients evenly.
3. Add Liquids and Simmer: Pour in the beef broth, Worcestershire sauce, and coarse ground Dijon mustard. Stir thoroughly and reduce heat to medium. Let the mixture simmer gently for about 10 minutes, adjusting heat as needed to maintain a low simmer. This allows the gravy to thicken and the flavors to meld beautifully.
4. Incorporate Leftover Prime Rib: Once the gravy has thickened slightly, add the sliced leftover prime rib strips into the pan. Cook for an additional 2-3 minutes, stirring occasionally to heat the meat through without overcooking it.
5. Finish with Sour Cream and Serve: Remove the pan from heat and stir in the sour cream until fully combined, adding a creamy richness to the stroganoff. Serve immediately over prepared egg noodles, rice, or potatoes. Garnish with chopped parsley if desired for a fresh finish.

Notes

• Use leftover prime rib that is already cooked to avoid overcooking the meat during reheating.
• Ensure the egg noodles are rinsed and drained before serving to prevent them from sticking together.
• Sour cream can be substituted with Greek yogurt for a lighter option, but add it off the heat to prevent curdling.
• This recipe is flexible and can be served over rice or mashed potatoes as alternatives to egg noodles.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free noodles.

Keywords: Leftover prime rib, stroganoff, creamy beef dish, quick dinner, egg noodles, mushroom sauce