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
Ingredients
- 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)
Instructions
- 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.
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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!
Carlos says
This is my family members go to for leftover Prime rib!
Joan says
This was delicious, it is the best gravy or sauce I’ve ever made . Thank you , thank you
Angela @ BakeItWithLove.com says
Awesome! So glad to hear that as it's a personal all-time fave for me! Thanks for stopping back in to share your review with us!
Mary Broderick says
Very good at the start but even better leftover. All the favours nicely marry. Thank you
Julie Tucker says
Used this recipe with leftover short rib. DELICIOUS and easy. Thank you
Patricia Becker says
This is a fantastic dish for using leftover prime rib roast. It was easy to prepare & delicious. [I omitted the mushrooms because my family doesn’t like them.] I added about 5 cloves of garlic instead of what was listed. It was great-tasting even BEFORE I added the sour cream at the end. I could’ve left that out too, but I didn’t want to deviate too much from the recipe.
Carlene says
Used leftover Chistmas rib roast to make New Year's Eve dinner. Made no changes, other than doubling. Oops, i did make a change...was low on sour cream so substituted greek yogurt for the remainder. Nonetheless, it was delicious and so easy.. My "testosterone zone" enjoyed it despsite the fact that they prefer not to do "fungus"!
Debbie says
So good! I made this recipe exactly as written and it was amazing. Our family of four devoured every bite. I will double the recipe next time. I’m already wondering how soon I can make this again. I expected this recipe to be good, but it was fantastic!
Gene says
BLUF: This recipe is delicious!
I made this for the family with a bit more of the leftover Prime Rib and fresh Portobello mushrooms. I used the remaining Beef Au Jus we made from scratch and although I did not have any Tarragon the meal was delicious!
Thank you🙌
Sue Stockman says
This was absolutely delicious. I doubled the meat and the mushrooms and added about 1/2 more beef broth to get more gravy. Great option for left over prime rib!!! Will make it again!
Linda says
Make this every year after Christmas dinner! Great tasting and easy!
sharon says
I made this last night and it was so good! such a great depth of flavour and quick and easy to make.
Alison says
My go to recipe for easy tasty use of leftover ribeye roast.
Angela @ BakeItWithLove.com says
Thank you, it's always great to hear that a recipe is enjoyed! I'll be adding more leftovers this year too!
Chip says
A+++++++++
Mrshodgy says
Very easy recipe to follow. So happy to have a wonderful dinner while using left over prime rib from a previous wonderful dinner!!
Unfortunately I discovered my ENTIRE family hates the spice tarragon! Opps! I’ll try thyme next time I make this.
Thank you!
Linda says
I agree I skipped the tarragon too was delish
Jayel says
We do not have the traditional ham at Easter, we have a prime rib of beef (smoked on the T machine.) Your recipe is wonderful! I cook a lot but never thought od grating the onion, BRILLIANT! One thing is, my family loves the gravy part, so I put in more liquid and thickener. This was by far my favorite stroganoff recipe. Thank you!
Jane says
This was absolutely delicious! Thank you so much for this great way to use the last of our NYE prime rib. The only thing I would question is the number of people this will serve. I think there would have been a riot at my house if I offered this amount to six people.
Angela @ BakeItWithLove.com says
Thank you Jane! I know what you mean about the serving size, but I typically serve this up with a generous portion of asparagus or blistered green beans 🙂
Claire says
Great meal.i made it tonight, tasty, simple, had all ingredients except seasonings. Awesome thank you.
Leia says
I am anti-food waste at home, so I’m always looking for recipes that use leftover ingredients. I have never made this dish before and was nervous to try it (I am not a big fan of meat and gravy, despite being German). I used fresh tarragon instead of dried, but otherwise followed the recipe to a T. It was fantastic! The loveliness of the shallots sweating in the butter filled my small apartment with warm, cozy smells and my fiancé loved it. Thank you for this recipe!
Sandy says
Perfect~ Perfect!
This recipe was a hit. My hubby makes the
perfect prime rib, and now I make the perfect stroganoff.
Thank you ~ thank yoü!😊
Diane Fanti says
Not usually in the habit of reviewing recipes on line but this one was FABULOUS!! Used leftover prime rib from our Christmas dinner. My husband said it was the best beef stroganoff he'd ever had. Super easy (I used my trustee electric skillet to do everything but the noodles) so even clean up was a breeze. This will be a keeper for sure.
M says
Should I assume that the tarragon and thyme are supposed to be dried, not fresh, since the recipe doesn't mention anything about chopping the tarragon and thyme?
Angela @ BakeItWithLove.com says
Yes, it is safe to assume that in small quantities like that and not labeled 'fresh tarragon' or thyme that it is using dried herbs. I'm not lucky enough to have an herb garden that survives our Minnesota winters yet 🙂 Thanks for asking!
Tim says
Delicious. Made it exactly as written and it was so easy and tasty. Will make it again soon, and probably double the sauce but keep the amount of noodles the same. Not sure I'd call it 6 servings, but maybe that's just because we didn't have sides.
Ashleigh says
I was trying to make use of leftover prime rib but didn’t have a lot of the ingredients for this. I substituted the beef broth with chicken broth, used a half an onion instead of a shallot, used thyme leaves and rubbed sage with no tarragon, didn’t have mushrooms or Worcestershire sauce. I did put a splash of cooking sherry in it instead. It was surprisingly good and would make again with the right ingredients. I’ve made stroganoff before and it turned out bland but the seasonings in this made a big difference. I served it over cauliflower rice instead of noodles.
Anonymous says
In my personal opinion, the sage,thyme and majoram overpowered the dish. I think if it was cut in half it would be alot betterposdibly a little more garlic would do justice too!
Cathy says
This was great ! I did chopped up the mushrooms in the mixer first. My family doesn’t know that they like the flavor.
I also hade some sauté mushrooms for myself because I am a vegetarian.
Served with egg noodle and baby English peas! So yummy Thank you
susan says
This was perfect with my leftover birthday (Christmas Eve) rib roast! I had all the ingredients on hand so I didn't even need to go to the store. Didn't have ground sage so I used whole and it was great. Saving this recipe to use again!
Kim S. says
This was fabulous and took a whole 25 minutes to put together, and that includes getting the meat slicer out to slice the prime rib AND make the noodles. I'll absolutely make it again!
Angela @ BakeItWithLove.com says
I'm so happy that you enjoyed the stroganoff! Thank you very much for taking a moment to stop in and share your experience!
Hannah Farrell says
Absolutely the BEST stroganoff recipe I’ve ever had.
Because of the pandemic, we can’t have friends over for dinner, so we always have leftovers now.
I had mine with leftover mashed potatoes and I did egg noodles for my husband.
This recipe is a definite keeper, can’t wait until we have it again. I’ll be following your site.👍
Angela @ BakeItWithLove.com says
Thank you very much Hannah! I hope you enjoy the recipes!
Tina says
Made husband one with prime rib and mine with plant based “meat”. Great recipe but be needs less Dijon. Too tangy.
Shawna says
Made this for dinner tonight. My kids devoured it and my husband asked for it again tomorrow. I didnt have any sage or tarragon so I used rosemary and thyme, also used macaroni noodles because that's all I had on hand, and it still worked. Will definitely make again!
Holly says
Would it work to saute the mushrooms first and add them when you add the meat perhaps? And what if you had some au just left--could you use it in place of some of the broth?
Angela @ BakeItWithLove.com says
Yes and Yes! Most certainly 🙂 I highly suggest using any remaining au jus for your broth, it's a wonderful flavor addition! The mushrooms can be sauteed before and then cooked with the broth, or sauteed and set aside to add with the meat. I have made this stroganoff recipe both ways and it is equally tasty. Enjoy!
Holly says
Thank you. Plan to make it tonight!
Donna says
So glad to find this recipe to use with my leftover rib roast. It was so delicious. I, too, left out the tarragon (a personal preference) but it was still delicious. Since I usually add wine in my stroganoff, I added 1/2 C to this recipe. Yum!
Barbara says
So delicious. I don't normally comment (b/c I don't normally like the results) but this was amazing. We will definitely be making it again!
Angela @ BakeItWithLove.com says
My family thinks it's pretty wonderful too! So happy that you enjoy the stroganoff and thank you for stopping in to leave a comment!!
Lisa says
I doubled the recipe so my family would have leftovers. The flavours in this recipe are outstanding, thanks for sharing.
Angela @ BakeItWithLove.com says
Lisa, thank you so much for stopping in and sharing your kind words! It is ALWAYS immensely rewarding to know that one of our recipes is well received by others. Glad it was a hit!!
Anonymous says
I’m making it again tonight but this time I will be sautéing striploin steak for it. Can’t wait!
Angela @ BakeItWithLove.com says
I love it! So glad to hear that my family is not the only bunch addicted to this (better than the quick version) Stroganoff!! It works with pretty much any cut of beef, even the less costly cuts can be cut against the grain to yield a wonderful tender beef for the recipe! Again, thank you for sharing your success!
Phyllis Torrey says
The recipe states that the prime rib should be sliced into 2 inch strips. How thick should the strips be? 2" long x ???" wide x ???" thick?????
Angela @ BakeItWithLove.com says
Roughly two inches long, bite size or whatever size you can get from the cut prime rib. Most of ours are about 2 inches long, half inch in thickness and 1 inch in width as seen in the photos. Thanks for asking, enjoy!!
Kathy says
When do you add the noodles? Do you cook them first, or just rinse and drain uncooked noodles?
Angela @ BakeItWithLove.com says
The egg noodles are cooked, drained and rinsed according to your package instructions. It is up to you if you would like to serve the gravy over the noodles, or mixed in completely. Enjoy!
Anonymous says
This turned out very good with my leftover prime rib. The only thing I would do differently is to double the recipe
Angela @ BakeItWithLove.com says
Oh that was funny! Glad you liked it (and hope you enjoy it again in the future)!! Thanks for coming by to let us know how pleased you were with the recipe!
Rachae says
Made this post Christmas. Oh. My. Goodness. I loved it. It was seasoned perfect with the sage, tarragon and thyme. In fact I plan to make it again with mushrooms only and no meat. Wonderful. Thank you!
Angela @ BakeItWithLove.com says
We agree completely! Absolutely love to make stroganoff (and using prime rib makes it so much better!). Thanks so much for letting us know that you loved your results too!!