Leftover Prime Rib Beef Stroganoff
You’ve put all that time and effort into roasting the perfect prime rib, now to use the leftovers in something equally tasty! This Leftover Prime Rib Beef Stroganoff is rich, creamy, and tasty and quick and easy to make as well! If you’re like me you may still have family over, lingering after the holidays. These quick leftover meals are such a wonderful way to enjoy great family time without spending a ton of time in the kitchen, especially after the two to three days of meal prep and cooking for a holiday meal.
As much as I love making (and enjoying!) holiday meals, there is also something really wonderful about a good comfort food meal. Beef Stroganoff may be of Russian origin, but it has been thoroughly adopted here as an American main stay of comfort food dishes. Yay!
I just LOVE this creamy, rich dish with all my favorites…beef, pasta, sour cream, Worcestershire, Dijon, sage and much more!
Last Updated: May 1st, 2017
Leftover Prime Rib Recipes
- Leftover Prime Rib Beef Stroganoff (Prime Stroganoff) (this page)
- Leftover Prime Rib Hash
- Leftover Prime Rib Beef Barley Soup with Mushrooms
- Leftover Prime Rib Tacos
Tangy and rich and the perfect use for your prime rib roast leftovers!
- 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 each, salt & pepper (more to taste, if necessary)
- 1 cup Baby Portabella Mushrooms (stemmed, sliced)
- 1 1/2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1/2 Tbsp Dijon Mustard (coarse ground)
- 1 cup 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)
Start with a large, deep frying pan or dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately. Top with chopped parsley for garnish, if desired.