I love taking leftover prime rib and turning it into a rich, comforting dish that feels just as special as the original roast. This beef stroganoff is creamy, savory, and incredibly quick to make, which makes it perfect when I want something satisfying without spending a lot of time in the kitchen.
Why You’ll Love This Recipe
I enjoy this recipe because it makes great use of leftover prime rib while keeping the meat tender and flavorful. The sauce comes together quickly and tastes like it simmered for hours. I also like how versatile it is, since I can serve it with noodles, rice, or potatoes depending on what I am craving or what I already have prepared.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 shallot, minced
½ tablespoon minced garlic
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon tarragon
½ teaspoon ground sage
½ teaspoon thyme
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 cup baby portabella mushrooms, sliced
1½ cups beef broth
2 tablespoons Worcestershire sauce
½ tablespoon Dijon mustard
1 pound leftover prime rib, sliced into strips
¼ cup sour cream
8 ounces egg noodles, cooked and drained
2 tablespoons chopped parsley, optional
Directions
I begin by heating the olive oil in a large, deep frying pan or Dutch oven over medium-high heat. Once the oil is hot, I add the minced shallot and garlic and cook them for about one minute until they soften and become fragrant. I add the butter and stir until it melts completely.
Next, I stir in the flour and mix until it is fully absorbed. I add the tarragon, sage, thyme, salt, pepper, and mushrooms, stirring to coat everything evenly. I slowly pour in the beef broth, followed by the Worcestershire sauce and Dijon mustard.
I reduce the heat to medium and let the sauce simmer gently for about ten minutes, stirring occasionally, until it thickens. Once the sauce has reached a creamy consistency, I add the sliced prime rib and cook for another two to three minutes, just until the meat is heated through. I remove the pan from the heat and stir in the sour cream. I serve it immediately over cooked egg noodles and sprinkle parsley on top if desired.
Servings And Timing
I usually get 6 servings from this recipe. Prep time takes about 5 minutes, cooking time is around 15 minutes, and the total time comes to approximately 20 minutes.
Variations
I sometimes serve this stroganoff over rice or mashed potatoes instead of noodles. When I want a slightly tangier sauce, I replace the sour cream with plain Greek yogurt. I also enjoy adding extra mushrooms or a splash of cream for a richer texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a little beef broth if the sauce thickens too much. I avoid high heat so the meat stays tender.
FAQs
Can I use a different leftover beef cut?
I find that any tender leftover beef works, but prime rib gives the best flavor and texture.
Can I make this dish ahead of time?
I prefer making it fresh, but I can prepare the sauce ahead and add the beef just before serving.
Can I freeze beef stroganoff?
I do not recommend freezing it because the creamy sauce can separate when thawed.
What can I use instead of egg noodles?
I like using rice, mashed potatoes, or even pasta as substitutes.
How do I keep the beef from drying out?
I add the beef at the very end and heat it just until warmed through.
Conclusion
I love how this leftover prime rib beef stroganoff transforms leftovers into a comforting, satisfying meal with minimal effort. It is creamy, flavorful, and perfect for enjoying a cozy dinner while making the most of what I already have.
This Leftover Prime Rib Beef Stroganoff is a creamy, savory dish that transforms leftover prime rib into a rich, comforting meal. It’s quick to prepare and perfect served over noodles, rice, or mashed potatoes.
Total Time:20 minutes
Yield:6 servings
Ingredients
2 tablespoons olive oil
1 shallot, minced
½ tablespoon minced garlic
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon tarragon
½ teaspoon ground sage
½ teaspoon thyme
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 cup baby portabella mushrooms, sliced
1½ cups beef broth
2 tablespoons Worcestershire sauce
½ tablespoon Dijon mustard
1 pound leftover prime rib, sliced into strips
¼ cup sour cream
8 ounces egg noodles, cooked and drained
2 tablespoons chopped parsley, optional
Instructions
Heat olive oil in a large pan over medium-high heat. Add shallot and garlic; sauté for 1 minute.
Add butter and stir until melted.
Stir in flour and cook until fully absorbed.
Add tarragon, sage, thyme, salt, pepper, and mushrooms. Stir to coat evenly.
Slowly pour in beef broth, then add Worcestershire sauce and Dijon mustard. Stir well.
Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until sauce thickens.
Add sliced prime rib and cook for 2–3 minutes until just heated through.
Remove from heat and stir in sour cream until smooth.
Serve over cooked egg noodles and top with chopped parsley if desired.
Notes
Substitute Greek yogurt for a tangier, lighter version.
Serve over rice, mashed potatoes, or any pasta you prefer.
Add more mushrooms or a splash of cream for a richer sauce.
Reheat gently to avoid overcooking the meat and separating the sauce.
Make the sauce ahead of time and add meat when ready to serve.
