Description

This creamy prime rib stroganoff transforms holiday leftovers into an indulgent, restaurant-quality comfort meal. Tender prime rib is paired with mushrooms, aromatics, and a rich cream sauce for a quick yet luxurious dinner that’s even better than the original roast.

Ingredients

Scale

1 pound prime rib, thinly sliced
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
1 cup beef broth
1 cup heavy cream
2 teaspoons cornstarch (optional)
12 ounces egg noodles
Fresh parsley, chopped

Instructions

Cook egg noodles in salted water according to package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add sliced prime rib in batches and sear briefly on each side, then remove and set aside.
In the same skillet, sauté onion until soft and translucent.
Add garlic and cook until fragrant.
Add mushrooms and cook until tender and lightly browned.
Stir in Dijon mustard, smoked paprika, salt, and black pepper.
Pour in beef broth, scraping the pan to release browned bits, and simmer for 5 minutes.
Stir in heavy cream and cornstarch slurry if using, simmering until slightly thickened.
Return prime rib to the skillet and heat gently until warmed through.
Add cooked noodles and toss to coat evenly with sauce.
Garnish with fresh parsley and serve immediately.

Notes

Do not overcook the prime rib—add it only at the end to gently warm through. Keep heat moderate after adding cream to prevent curdling.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 973
Sugar: 7g
Sodium: 741mg
Fat: 52g
Saturated Fat: 23g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 90g
Fiber: 5g
Protein: 37g
Cholesterol: 213mg

Keywords: creamy prime rib stroganoff, prime rib leftovers, beef stroganoff, holiday leftovers