Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.8 ounces egg noodles
- While the noodles are cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook, stirring, until they release their moisture and begin to brown, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.2 tablespoons unsalted butter, 1 large yellow onion, 1 pound cremini mushrooms, 2 cloves garlic
- Sprinkle the flour over the mushroom and onion mixture. Stir well to coat everything and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.1/4 cup all-purpose flour, 1 large yellow onion, 1 pound cremini mushrooms, 2 cloves garlic
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, stirring constantly, until the sauce begins to thicken.2 cups beef broth, 1/4 cup all-purpose flour, 1 large yellow onion, 1 pound cremini mushrooms, 2 cloves garlic
- Stir in the Dijon mustard and Worcestershire sauce. Season generously with salt and freshly ground black pepper to taste. Remember that prime rib can already be seasoned, so taste and adjust as needed.2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, salt, freshly ground black pepper, 1 pound cooked prime rib
- Add the thinly sliced or bite-sized pieces of leftover prime rib to the skillet. Stir to coat the meat in the sauce and let it heat through gently for about 3-5 minutes. Avoid overcooking the prime rib, as it's already cooked and can become tough if heated for too long.1 pound cooked prime rib
- Remove the skillet from the heat. Gently stir in the room-temperature sour cream until the sauce is smooth and creamy. Adding sour cream off the heat prevents it from splitting.1 cup sour cream
- Add the drained egg noodles to the skillet with the stroganoff. Toss gently to coat the noodles in the rich sauce and prime rib mixture.8 ounces egg noodles, 1 pound cooked prime rib, 1 cup sour cream
- Serve the Leftover Prime Rib Stroganoff immediately, garnished with fresh chopped parsley if desired.fresh parsley
Notes
Proper storage is key to ensuring your Leftover Prime Rib Stroganoff remains a delicious and safe meal for days to come. Once cooled to room temperature, transfer any unused portions into an airtight container. Store it in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze the stroganoff. Ensure it's in a freezer-safe container or heavy-duty freezer bag, and it will keep well for up to 2 to 3 months.
When you’re ready to reheat, the stovetop is your best friend for optimal results. Gently warm the stroganoff over low to medium heat, stirring frequently, until heated through. You may need to add a splash of beef broth or a dollop of sour cream to loosen the sauce and restore its creamy consistency. If reheating from frozen, thaw it overnight in the refrigerator first, then reheat as directed. Avoid reheating in the microwave if possible, as it can sometimes dry out the noodles or the sauce can separate.