Some leftover meals feel even better the second time around, and this prime rib stroganoff is always that for me. It’s creamy, savory, and deeply comforting.

I usually make this when I want to turn something special from the fridge into a brand new meal. It feels thoughtful without being complicated.

There’s something satisfying about building a sauce slowly and letting familiar flavors come back together. The kitchen feels calm and warm.

This dish always makes leftovers feel intentional instead of rushed.

Flavor Layers That Start with These Ingredients

Leftover Prime Rib Stroganoff Recipe ingredients

Olive Oil: Starts the base gently without overpowering.
Shallot: Adds mild sweetness and depth.
Garlic: Brings warmth and aroma.
Butter: Adds richness to the sauce.
Flour: Thickens the sauce smoothly.
Tarragon: Adds subtle herbal brightness.
Ground Sage: Brings warmth and earthiness.
Thyme: Adds classic savory depth.
Mushrooms: Provide texture and umami.
Beef Broth: Builds a savory, comforting sauce.
Worcestershire Sauce: Adds depth and complexity.
Dijon Mustard: Balances richness with gentle tang.
Prime Rib: Delivers tender, beefy flavor.
Sour Cream: Creates the creamy finish.
Egg Noodles: Carry the sauce beautifully.

Leftover Prime Rib Stroganoff Recipe

This Leftover Prime Rib Beef Stroganoff is not only rich and creamy but also quick and easy to make! After all the effort put into roasting the perfect prime rib, using the leftovers in this delicious dish is a great way to enjoy family time without spending hours in the kitchen, especially after a holiday meal.

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Prep Time 5

Cook Time 15

Total Time 20

Course Dinner

Cuisine American

Servings 5

Calories 265 kcal

Ingredients

2 tbsp Olive oil extra virgin
1 Shallot minced
1/2 tbsp Garlic minced
2 tbsp Butter
2 tbsp All-purpose flour
1/2 tsp Tarragon
1/2 tsp Ground sage
1/2 tsp Thyme
1/4 tsp Salt to taste
1/8 tsp Ground black pepper to taste
1 cup Baby Portabella Mushrooms stemmed and sliced
1 1/2 cups Beef broth
2 tbsp Worcestershire sauce
1/2 tbso Coarse ground Dijon Mustard
1 lb Leftover prime rib roast sliced into 2-inch strips
1/4 cup Sour cream
8 oz Egg noodles rinsed and drained
2 tbsp Parsley chopped (optional garnish)

Instructions

Heat olive oil in a large, deep frying pan or dutch oven over medium-high heat. Add minced shallot and garlic, and cook for about 1 minute until shallot begins to soften. Add butter and melt it with the shallot and garlic.
Sprinkle all-purpose flour over the mixture and stir to combine until the flour is absorbed. Add tarragon, ground sage, thyme, salt, pepper, and mushrooms. Stir well to combine.
Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together and reduce the heat to medium. Allow the mixture to simmer for about 10 minutes, adjusting heat as needed to maintain a low simmer, until the gravy thickens.
Once the gravy has thickened slightly, add the sliced leftover prime rib roast. Cook for an additional 2-3 minutes, stirring occasionally, until the meat is heated through.
Remove from heat and stir in sour cream until well combined. Serve immediately over cooked pasta, rice, or potatoes. Garnish with chopped parsley if desired.

Notes

Use Leftover Prime Rib: The key to this recipe is using leftover prime rib, which is already seasoned and tender. Slice it into strips and add it towards the end of cooking to retain its flavor and texture.
Adjust Seasoning to Taste: Taste the gravy before adding the prime rib and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your preference.
Choose the Right Pasta: While egg noodles are traditional, feel free to experiment with other pasta varieties like fettuccine or even serve over mashed potatoes for a comforting twist. Adjust cooking times accordingly to ensure everything is hot and well combined.

Keyword Beef stroganoff with leftovers, Easy leftover meat recipe, Homemade stroganoff dish, Leftover prime rib recipe, Prime rib pasta recipe, Prime rib stroganoff recipe