Leftover Prime Rib Stroganoff Recipe

Introduction

This Leftover Prime Rib Stroganoff is a quick and flavorful way to transform your extra roast into a creamy, comforting meal. Ready in just 20 minutes, it’s perfect for busy nights and serves up five hearty portions.

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 about 1 minute until the shallot softens. Add butter and melt it 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 it simmer for about 10 minutes, adjusting heat 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 2–3 minutes more, 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 brighter flavor, or substitute mushrooms with cremini or button mushrooms.
• If you prefer a thicker sauce, add a bit more flour in step 2 or reduce the broth slightly.
• For an extra creamy finish, stir in a little heavy cream along with the sour cream.
• Serve over mashed potatoes or buttered rice for a comforting twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the sour cream, stirring frequently. This dish does not freeze well due to the dairy content.

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 slices, but be careful not to overcook the meat when adding it to the sauce to keep it tender.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used as a substitute for sour cream, adding similar creaminess with a slightly different tang.

Leftover Prime Rib Stroganoff Recipe

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★★★★★

4.6 from 67 reviews

• Author: Julian
• Total Time: 20 minutes
• Yield: 5 servings 1x

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Description

A quick and delicious way to transform leftover prime rib into a creamy, flavorful stroganoff. This recipe combines tender mushroom gravy with aromatic herbs and a hint of mustard, served over egg noodles for a comforting meal that’s perfect for using up your roast leftovers.

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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)

Optional Garnish

• 2 tbsp Parsley (chopped)

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Instructions

1. Prepare Aromatics: Heat olive oil in a large, deep frying pan or dutch oven over medium-high heat. Add minced shallot and garlic, and cook for about 1 minute until the shallot begins to soften. Add butter and melt it with the shallot and garlic, creating a fragrant base.
2. Make the Roux and Add Mushrooms: Sprinkle all-purpose flour over the mixture and stir to combine until the flour is fully absorbed. Add tarragon, ground sage, thyme, salt, pepper, and mushrooms. Stir well to evenly distribute the herbs and mushrooms into the roux.
3. Add Liquids and Simmer: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together and reduce the heat to medium. Allow the mixture to simmer gently for about 10 minutes, adjusting heat as needed to maintain a low simmer, until the gravy thickens to a creamy consistency.
4. Add Leftover Prime Rib: Once the gravy has thickened slightly, add the sliced leftover prime rib roast. Cook for an additional 2-3 minutes, stirring occasionally to heat through without overcooking, preserving the tender quality of the meat.
5. Finish with Sour Cream and Serve: Remove the pan from heat and gently stir in the sour cream until well combined for a luscious finish. Serve immediately over cooked egg noodles, rice, or potatoes. Garnish with chopped parsley if desired for a fresh touch.

Notes

• Be sure to slice the prime rib into nice thin strips to ensure even heating and tenderness in the stroganoff.
• Do not boil after adding the sour cream to prevent curdling; just warm through gently.
• If you don’t have baby Portabella mushrooms, cremini or white button mushrooms work well as substitutes.
• Adjust seasoning at the end to taste, especially salt and pepper, as the Worcestershire sauce and broth may contain sodium.
• Serve stroganoff over egg noodles for a classic presentation, but it also pairs wonderfully with rice or mashed potatoes.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: prime rib stroganoff, leftover prime rib recipe, creamy mushroom stroganoff, quick beef stroganoff, easy dinner recipe