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A bowl of creamy beef stroganoff made with leftover prime rib served over wide egg noodles, garnished with parsley.

Leftover Prime Rib Stroganoff

Use your leftover prime rib to make a quick and flavorful stroganoff with mushrooms and egg noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Entertaining, Holidays, Main Course, Quick Meal
Cuisine: American
Calories: 973
Ingredients Equipment Method Notes

Ingredients
  

For the Stroganoff
  • 1 lb Leftover Prime Rib Cut into bite-sized pieces
  • 1 lb Egg noodles
  • 8 ounces Baby bella mushrooms sliced
  • 8 ounces Button mushrooms sliced
  • 1 cup Sour cream
  • 1/2 White onion grated
  • 1/2 cup Beef stock
  • 2 tablespoon Unsalted butter divided
  • 1 teaspoon Kosher salt plus more to taste
  • 1/2 teaspoon Sweet paprika
  • 1 Pepper to taste

Equipment

  • Large pot
  • Large saute pan

Method
 

  1. Bring a large pot of water to a boil for the noodles.
  2. In a large saute pan over medium heat, melt one tablespoon of butter. Add the prime rib and cook until just heated through, about 2 minutes. Set the prime rib aside on a plate.
  3. Add the grated onion and the remaining butter to the pan. Cook for one minute.
  4. Add both types of mushrooms and cook for a few minutes until they begin to soften.
  5. Add the beef stock and mix well to combine with the vegetables.
  6. Add the sour cream, paprika, salt, pepper, and the reserved prime rib to the pan. Mix well.
  7. Cook for a few minutes to allow the flavors to combine. Taste the sauce and add more salt if needed.
  8. Reduce the heat to low and cover the pan.
  9. Cook the egg noodles in the boiling water until al dente. Reserve a small amount of the pasta water before draining the noodles.
  10. Add the cooked egg noodles to the stroganoff sauce and toss everything together thoroughly.
  11. If the sauce seems too dry, add the reserved pasta water a little at a time until you reach the desired consistency.
  12. Serve the stroganoff immediately.

Notes

This recipe works well with other leftover cooked meats like roast turkey or holiday ham if prime rib is not available.