Roast Beef Gl With Egg Sandwich
This Leftover Prime Rib Beef Stroganoff is rich, creamy, tasty plus quick and easy to make as well! You've put all that time and effort into roasting the perfect prime rib, now to use the leftovers in something equally tasty!
Outrageously delicious Leftover Prime Rib Beef Stroganoff with tender pieces of your perfect prime rib roast leftovers aka Prime Stroganoff!
Leftover Prime Rib Beef Stroganoff Recipe {Prime Stroganoff}
If you're like me you may still have family over, lingering after the holidays. Quick leftover meals like this stroganoff 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...roasted prime rib beef, pasta, sour cream, Worcestershire, Dijon, sage and much more!
How To Make Leftover Prime Rib Beef Stroganoff
- Start with a large, deep frying pan or dutch oven and heat the olive oil to medium high heat, and shimmering. 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, followed by the Worcestershire and Dijon mustard.
- 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 over cooked pasta, rice or potatoes.
- Top with chopped parsley for garnish, if desired.
If you're looking for a super quick and easy weeknight version of beef stroganoff, my ground beef stroganoff is a family favorite go-to dinner!!
My other fantastic leftover prime rib recipes include the wildly popular post-Christmas breakfast dish, Leftover Prime Rib Hash and the rich and heart Leftover Prime Rib Beef Barley Soup with Mushrooms. Plus my easy to make Leftover Prime Rib Tacos, Leftover Prime Rib Dip Sandwich, and Leftover Prime Rib Philly Cheesesteaks!
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
- Leftover Prime Rib Dip Sandwich
Leftover Turkey Meals
- Leftover Turkey Curry
- Leftover Turkey a la King
- Leftover Turkey Tetrazzini
- Leftover Turkey Noodle Soup
Leftover Prime Rib Beef Stroganoff
This Leftover Prime Rib Beef Stroganoff is rich, creamy, tasty plus quick and easy to make as well! You've put all that time and effort into roasting the perfect prime rib, now to use the leftovers in something equally tasty!
Servings: 6 servings
Calories: 265 kcal
Prep 5 minutes
Cooking 15 minutes
Total Time 20 minutes
Pin Recipe
- 2 tablespoon olive oil (extra virgin)
- 1 shallot (minced)
- ½ tablespoon garlic (minced)
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- ½ teaspoon tarragon
- ½ teaspoon ground sage
- ½ teaspoon thyme
- ¼ teaspoon each, salt & pepper (more to taste, if necessary)
- 1 cup Baby Portabella Mushrooms (stemmed, sliced)
- 1 ½ cups beef broth
- 2 tablespoon Worcestershire sauce
- ½ tablespoon Dijon Mustard (coarse ground)
- 1 cup leftover prime rib roast (sliced into 2 inch strips)
- ¼ cup sour cream
- 8 oz egg noodles (rinsed and drained)
- 2 tablespoon 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 over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.
Calories: 265 kcal (13%) | Carbohydrates: 31 g (10%) | Protein: 7 g (14%) | Fat: 12 g (18%) | Saturated Fat: 4 g (25%) | Cholesterol: 46 mg (15%) | Sodium: 345 mg (15%) | Potassium: 256 mg (7%) | Fiber: 1 g (4%) | Sugar: 2 g (2%) | Vitamin A: 310 IU (6%) | Vitamin C: 3 mg (4%) | Calcium: 35 mg (4%) | Iron: 1.4 mg (8%)
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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