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!
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 1 cup Baby Portabella Mushrooms 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)
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)
Add mushrooms. Stir to combine.
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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