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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 3g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
