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This image shows a bowl of rich and creamy leftover prime rib stroganoff, served over egg noodles and garnished with fresh parsley, creating a comforting and satisfying meal perfect for repurposing holiday leftovers.

Leftover Prime Rib Stroganoff Recipe

This Leftover Prime Rib Beef Stroganoff is not only rich and creamy but also quick and easy to make! After all the effort put into roasting the perfect prime rib, using the leftovers in this delicious dish is a great way to enjoy family time without spending hours in the kitchen, especially after a holiday meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 5
Calories 265 kcal

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 tbso 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
 

  • 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 shallot begins to soften. Add butter and melt it with the shallot and garlic.
    This image shows shallots and garlic being sautéed in a pan with olive oil, creating a flavorful base for the stroganoff sauce.
  • 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.
    This image shows a cutting board filled with finely minced shallots, garlic, fresh baby portabella mushrooms, and various seasonings being prepared for the prime rib stroganoff.
  • Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together and reduce the heat to medium. Allow the mixture to simmer for about 10 minutes, adjusting heat as needed to maintain a low simmer, until the gravy thickens.
    This image shows butter and flour being stirred together in a pan to create a smooth and golden roux that will thicken the rich stroganoff sauce.
  • Once the gravy has thickened slightly, add the sliced leftover prime rib roast. Cook for an additional 2-3 minutes, stirring occasionally, until the meat is heated through.
    This image shows the stroganoff sauce gently simmering in a pan with beef broth, Worcestershire sauce, and mustard, thickening into a creamy and flavorful base.
  • Remove from heat and stir in sour cream until well combined. Serve immediately over cooked pasta, rice, or potatoes. Garnish with chopped parsley if desired.
    This image shows sour cream being stirred into the stroganoff sauce and slices of leftover prime rib added to the pan, ready to be served over freshly cooked noodles.

Notes

  • Use Leftover Prime Rib: The key to this recipe is using leftover prime rib, which is already seasoned and tender. Slice it into strips and add it towards the end of cooking to retain its flavor and texture.
  • Adjust Seasoning to Taste: Taste the gravy before adding the prime rib and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your preference.
  • Choose the Right Pasta: While egg noodles are traditional, feel free to experiment with other pasta varieties like fettuccine or even serve over mashed potatoes for a comforting twist. Adjust cooking times accordingly to ensure everything is hot and well combined.
Keyword Beef stroganoff with leftovers, Easy leftover meat recipe, Homemade stroganoff dish, Leftover prime rib recipe, Prime rib pasta recipe, Prime rib stroganoff recipe