When I first had leftover prime rib after the holidays, I wanted to turn it into something just as special but without spending hours in the kitchen. This Prime Rib Stroganoff recipe became my go-to—it’s elegant, packed with flavor, and ready in under 30 minutes. If you want a fast, comforting dinner that transforms expensive leftovers, this is it.
Table of Contents
Why You’ll Love This Prime Rib Stroganoff
- No-fail sauce: The gravy is thick, rich, and never curdles thanks to careful cooking steps and using room-temperature sour cream.
- Super quick: From start to finish, it’s ready in under 30 minutes, perfect for busy weeknights.
- Transforms leftovers: Turns your costly prime rib into a gourmet meal worth savoring again.
- Simple ingredients: Uses basics like shallots, cremini mushrooms, and herbs for a deep, comforting flavor.
Ingredient Spotlight: The Secrets to a Flavorful Sauce
- Shallots provide a milder, more delicate sweetness than regular onions, building a subtle flavor base for the sauce without overpowering it.
- Worcestershire sauce and Dijon mustard add umami layers that deepen the beefiness and balance the creaminess beautifully.
- Baby Portabella mushrooms (cremini) bring an earthy richness, enhancing the sauce’s texture and flavor complexity.
Ingredients for Prime Rib Stroganoff
- 2 Tbsp extra virgin olive oil
- 1 shallot, minced
- ½ Tbsp garlic, minced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ½ tsp tarragon
- ½ tsp ground sage
- ½ tsp thyme
- ¼ tsp salt, to taste
- ⅛ tsp ground black pepper, to taste
- 1 cup baby Portabella mushrooms, stemmed and sliced
- 1½ cups beef broth
- 2 Tbsp Worcestershire sauce
- ½ Tbsp coarse ground Dijon mustard
- 1 lb leftover prime rib roast, sliced into 2-inch strips
- ¼ cup sour cream
- 8 oz egg noodles, rinsed and drained
- 2 Tbsp parsley, chopped (optional garnish)
Pro-Tip: Use full-fat, room-temperature sour cream to keep your sauce silky without curdling. Also, a good quality beef broth or beef base like Better Than Bouillon will boost your sauce’s depth and richness.
How to Make the Best Leftover Prime Rib Stroganoff
- Heat olive oil in a large, deep frying pan or dutch oven over medium-high heat. Add minced shallot and garlic and cook for 1 minute until the shallot begins to sweat. Add butter and let it melt with the shallot and garlic.
- Stir in all-purpose flour, mixing with the shallot and garlic until the flour is absorbed. Add tarragon, ground sage, thyme, salt, pepper, and sliced mushrooms. Stir well. Pour in beef broth, Worcestershire sauce, and Dijon mustard.
- Simmer the gravy on medium heat, then reduce to low to maintain a gentle simmer. Cook about 10 minutes until the sauce thickens nicely.
- Add sliced prime rib to the sauce and cook for 2-3 minutes until heated through.
- Remove the pan from the heat. This is the most important step to prevent your sauce from curdling. Let it cool for a minute before stirring in the room-temperature sour cream until smooth and combined. Serve immediately over cooked egg noodles, rice, or creamy mashed potatoes. Garnish with chopped parsley if you like.
Pro-Tips for a Foolproof Stroganoff
- How to Slice the Beef: Cut the prime rib thinly and against the grain to keep it tender and easy to eat.
- Don’t Overcook the Prime Rib: Since it’s leftover meat, you only need to warm it through—overcooking toughens it up.
- Taste and Adjust: Always taste your sauce before serving; add salt and pepper if it needs a little extra boost.
- Keep sour cream room temperature: Cold sour cream can cause curdling; warm it to room temp before stirring in.
Variations, Substitutions, and Add-ins
| Ingredient to Swap | Recommended Substitute | Notes |
|---|---|---|
| Sour Cream | Greek yogurt, crème fraîche | Use full-fat versions; add off heat to prevent curdling. |
| All-Purpose Flour | Gluten-free 1-to-1 flour blend | Maintains thickness for gluten-free diets. |
Optional Add-ins:
- A splash of brandy or cognac added when cooking mushrooms for extra depth
- Frozen peas stirred in at the end for color and sweetness
- Fresh dill for a bright, herby twist
What to Serve with Prime Rib Stroganoff
Classic comfort pairings include egg noodles, rice, or creamy mashed potatoes. To balance the richness, serve alongside a crisp green salad with vinaigrette. Garlic bread or buttery dinner rolls are perfect for sopping up every bit of that luscious sauce. For wine, try a light Pinot Noir or a medium-bodied Merlot to complement the beef and creamy flavors. This dish fits perfectly into a weeknight dinner rotation.
Frequently Asked Questions (FAQ)
How do I store and reheat leftover stroganoff?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often to prevent the beef from becoming tough.
My sauce is too thin, how can I fix it?
Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water, then stir it into the simmering sauce and cook until thickened.
My sauce is too thick, how can I fix it?
Thin the sauce by adding a splash more beef broth until you reach your desired consistency.
Can I make this Prime Rib Stroganoff gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1-to-1 blend as noted in the substitutions table.
A New Holiday Favorite!
This Prime Rib Stroganoff is my favorite way to turn holiday leftovers into a fast, flavorful dinner without stress. It’s comfort food that feels fancy but fits into a busy schedule perfectly. What’s your favorite way to use up holiday leftovers? I’d love to hear your ideas in the comments below!
Don’t forget to follow me on Pinterest @aisharecipes
Prime Rib Stroganoff
Ingredients
Equipment
Method
- Heat olive oil in a large pan, sauté shallot and garlic for 1 minute, then add butter.
- Stir in flour, seasonings, and mushrooms, then add beef broth, Worcestershire, and Dijon.
- Simmer gravy for 10 minutes until thickened.
- Add prime rib and cook for 2-3 minutes, then stir in sour cream. Serve over noodles with parsley garnish.
