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Homemade Creamy Prime Rib Stroganoff Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 973
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Cook egg noodles in salted water according to package instructions, drain, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add sliced prime rib in batches and sear briefly on each side, then remove and set aside.
  4. In the same skillet, sauté onion until soft and translucent.
  5. Add garlic and cook until fragrant.
  6. Add mushrooms and cook until tender and lightly browned.
  7. Stir in Dijon mustard, smoked paprika, salt, and black pepper.
  8. Pour in beef broth, scraping the pan to release browned bits, and simmer for 5 minutes.
  9. Stir in heavy cream and cornstarch slurry if using, simmering until slightly thickened.
  10. Return prime rib to the skillet and heat gently until warmed through.
  11. Add cooked noodles and toss to coat evenly with sauce.
  12. 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.