The Best Beef Stroganoff Using Leftover Prime Rib

This easy beef stroganoff is what I make on those slow, cozy evenings after the holiday rush has passed. Tender prime rib leftovers simmered in a creamy mushroom sauce, spooned over hot buttered noodles. It’s classic comfort food at its best. 

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• Prep time – 10 minutes
• Cook time – 20 minutes
• Servings – 4
• ​Prep level – Beginner +

Ingredient Notes & Swaps

• Leftover prime rib: Slice it thin, against the grain, into bite-sized strips. Rare or medium-rare slices work best since they won’t overcook while warming. Swap: leftover steak, standing rib roast, short ribs, or tenderloin.
• Yellow onion: Slice thinly so it melts into the sauce. Swap: shallots or vidalia for a milder, sweeter flavor.
• Mushrooms: Cremini (baby bella) bring the deepest flavor, but white mushrooms work as well. Slice them evenly, about 1/4″ thick, so they brown instead of steam. Variation: a mix of cremini and shiitake for an earthier taste.
• Garlic cloves: Fresh is best. Mince finely and add near the end of sautéing so it doesn’t burn. Garlic powder can be used in a pinch, 1/2 teaspoon powder per clove.
• Dry sherry: Adds a nutty, slightly sweet depth. Use real dry sherry, not cooking sherry, which is salty. If you don’t have dry sherry, dry white wine, brandy, red wine, or an extra splash of broth with a small squeeze of fresh lemon.
• Beef broth: Low-sodium lets you control the salt. If you saved any prime rib drippings or au jus, stir in a few spoonfuls for extra flavor. Swap: chicken broth or beef stock.
• Sour cream: Use full-fat for the silkiest sauce and let it come to room temperature first so it doesn’t curdle. Stir it in on low heat or off the heat. Variation: crème fraîche or plain full-fat Greek yogurt.
• Pasta: Wide egg noodles are the classic paring. You can also use white rice, mashed potatoes, or buttered toast for a gluten-free-friendly option.

Step-by-Step Instructions

Bring the sour cream to room temp. Slice the prime rib thin, slice the mushrooms and onion, and mince the garlic. Boil the noodles until just shy of done, drain, toss with butter, set aside, and keep warm. Warm oil and butter in a large skillet over medium-high heat then add the mushrooms.

Lower the heat and add the onion and cook until soft. Stir in the garlic. Stir in the flour, then the sherry, scraping up the browned bits.

Next, stir in the broth, Dijon, a splash of Worcestershire sauce, thyme, salt, and black pepper. Simmer for a few minutes.

​Gently add the beef pieces to the sauce and heat until warmed through. Reduce the heat to low. Stir in the sour cream, not letting it boil. Taste and adjust the seasoning. Add a splash of broth if too thick. Spoon over the noodles and garnish with chopped fresh parsley.

See the recipe card below for the complete measurements and times.

Laura Belle’s Tips

1. Slice the beef thin, and add it last. The prime rib is already cooked, so it only needs to warm through, about 1-2 minutes so it stays tender.
2. Don’t crowd the mushrooms. Cook them in a single layer and leave them alone for a few minutes so they brown instead of steam.
3. Scrape up the browned bit. When the sherry goes in, use a wooden spoon to loosen everything from the bottom of the pan. That’s where much of the flavor lives.

What to Serve with Beef Stroganoff

• Pairing this rich, comforting dish with vegetables helps round out the meal. Try steamed broccoli, roasted Brussels sprouts and asparagus, sautéed spinach or a Peppery arugula salad with a sharp vinaigrette.
• For soaking up every last bit of sauce serve with garlic bread or a crusty baguette.

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Yield: 4 servings

The Best Beef Stroganoff Using Leftover Prime Rib

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Tender prime rib slices simmered in a creamy mushroom and sour cream sauce, then spooned over buttery egg noodles. A cozy, comforting way to turn holiday leftovers into a brand-new dinner in about 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tbsp butter
• 1tbsp olive oil
• 8 ounces sliced mushrooms
• 1 small yellow onion, thinly sliced (about 1 cup)
• 2-4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1/4 cup dry sherry (or dry white wine, brandy, red wine, or a splash of broth)
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cups low-sodium beef broth/stock (chicken broth or mushroom stock)
• 1/2 cup sour cream, at room temperature
• ​1.5 pounds of prime rib (about 3-4 cups cut pieces)

Instructions

1. Bring the sour cream to room temperature. Slice the prime rib thin against the grain into bite-sized strips.
2. Slice the mushrooms and onion, and mince the garlic.
3. Boil the egg noodles accord to the package directions until just shy of done (al dente). Drain, toss with a little butter, and set aside to keep warm.
4. Heat the olive oil and butter in a large, deep skillet over medium-high heat. Add the mushrooms in a single layer and cook for 3 to 4 minutes, then stir. 
5. Reduce to medium heat and add the onions. Cook stirring occasionally, until the onions are soft and the mushrooms are lightly golden, about 5 minutes. Add the garlic and cook for an additional 30 seconds, until fragrant.
6. Sprinkle the flour over the onions and stir for 1 minute to cook out the raw taste. 
7. Pour in the sherry, scraping up the brown bits from the bottom of the pan, and simmer for 1 to 2 minutes until mostly evaporated. 
8. Slowly stir in the broth (and a couple of spoonfuls of saved leftover drippings).
9. Add the dried thyme, Dijon, Worcestershire, salt, and black pepper, and cook, stirring constantly, 5-7 minutes, until the sauce thickens to a gravy consistency. 
10. Stir in beef slices. Remove from heat, stir in sour cream. Serve over hot cooked noodles and sprinkle with fresh chopped parsley (optional).

Notes

Tips:

Slice the beef thin, and add it last

Don't crowd the mushrooms

Scrape up the browned bit

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 24mgSodium: 1008mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 5g

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