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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
