Prime Rib Beef Stroganoff

Leftover prime rib gets a second life in this rich and creamy beef stroganoff that’s perfect for a cozy dinner. It’s comfort food at its finest—tender beef, earthy mushrooms, and a tangy sour cream sauce all tossed with buttery egg noodles.

Ingredients:

• 2 cups cooked prime rib, sliced into thin strips
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 tablespoon flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 12 oz egg noodles, cooked and drained

Instructions:

1. Sauté the aromatics: In a large skillet, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add garlic and mushrooms, cook until mushrooms are tender and golden.
2. Make the sauce base: Sprinkle flour over the mixture and stir to coat. Slowly whisk in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Let simmer 3–5 minutes to thicken.
3. Add flavor and creaminess: Stir in sour cream and Dijon mustard until smooth. Season with salt and pepper to taste.
4. Add the prime rib: Gently fold in the sliced prime rib. Let warm through for about 2 minutes—don’t overcook or the beef will toughen.
5. Combine and serve: Toss the stroganoff sauce with the cooked egg noodles. Garnish with fresh parsley.

Serve hot with a side of roasted vegetables or crusty bread. A glass of red wine? Highly recommended.

Watch the full recipe on YouTube:

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