Leftover Prime Rib Beef Stroganoff
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
- salt & pepper), (more to taste, if necessary1/4 tsp each
- 1 cup Baby Portabella Mushrooms)
(stemmed, sliced
- 1 1/2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1/2 Tbsp Dijon Mustard)
(coarse ground
- 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
Directions
- 1
Start with a large, deep frying pan or dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
- 2
Add the all-purpose flour, and combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire, and Dijon.
- 3
Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
- 4
Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.
Leftover Prime Rib Beef Stroganoff
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About this Recipe
Transforming luxurious prime rib leftovers into an equally impressive meal is easier than you think! This Leftover Prime Rib Beef Stroganoff recipe offers a rich, creamy, and incredibly flavorful experience, turning your holiday roast into a comforting weeknight delight.
Why This Recipe Works
This stroganoff shines by building complex flavors from scratch, creating a deeply savory sauce that complements the tender prime rib. The combination of earthy Baby Portabella mushrooms, aromatic tarragon, sage, and thyme, paired with the tang of Worcestershire and Dijon mustard, ensures every bite is balanced and satisfying. It’s a testament to how easily prime rib can pivot from an elegant roast to a hearty, easy-to-make dinner.
What to Expect
Prepare for a truly comforting dish that delivers on flavor and texture. You’ll find succulent strips of prime rib enveloped in a velvety, herb-infused cream sauce, punctuated by tender, sliced Baby Portabella mushrooms. Served over classic egg noodles, this stroganoff is both hearty and refined, with the subtle peppery notes of salt and pepper enhancing the overall savory profile. It’s a dish that feels both familiar and special, perfect for using up those precious leftovers.
Customization & Variations
While this recipe is crafted for prime rib, you can adjust some elements to your liking. If you prefer a milder mushroom flavor, cremini or white button mushrooms can be used instead of Baby Portabellas. The parsley garnish is optional, allowing you to skip it if you're short on time. Remember to taste and adjust the salt and pepper to your preference, ensuring the seasoning perfectly highlights the rich beef and creamy sauce.
Serving & Context
This Leftover Prime Rib Beef Stroganoff is an ideal choice for a cozy family dinner or a relaxed gathering with friends. Serve it immediately over warm, rinsed, and drained egg noodles to fully appreciate its creamy texture and robust flavors. A simple green salad or steamed vegetable would be a lovely accompaniment.