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Best Leftover Prime Rib Stroganoff Recipe

This leftover prime rib stroganoff recipe transforms holiday leftovers into a rich, creamy comfort food classic. Tender prime rib is gently reheated in a savory mushroom gravy finished with sour cream for a restaurant-quality meal in under 40 minutes.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 shallot minced
  • ½ tablespoon minced garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 cup baby Portabella mushrooms sliced
  • 1 pound leftover prime rib sliced into strips
  • 1½ cups beef broth
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • ¼ cup full-fat sour cream
  • 8 ounces egg noodles
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add shallot and garlic, cooking for 1 minute until fragrant.
  3. Stir in butter and allow to melt completely.
  4. Sprinkle flour over the mixture and stir to form a roux.
  5. Add tarragon, sage, thyme, salt, and pepper, stirring to combine.
  6. Add mushrooms and cook until lightly softened.
  7. Pour in beef broth, Worcestershire sauce, and Dijon mustard, stirring well.
  8. Reduce heat and simmer for 10 minutes until slightly thickened.
  9. Add sliced prime rib and cook 2–3 minutes until just warmed.
  10. Remove from heat and stir in sour cream until smooth.
  11. Serve immediately over cooked egg noodles and garnish with parsley.

Notes

Add the prime rib at the very end to prevent overcooking. Always remove the pan from heat before stirring in sour cream to avoid curdling.