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Beef Stroganoff with Left Over Prime Rib

We just celebrated Easter and have some delicious prime rib left over. I mulled over options of what to make with it and landed on a DELICIOUS Beef Stroganoff. I didn't have everything in my pantry, so I made some revisions (which I'll note below).

If you don't have left-over Prime Rib, you can always use these subs:

  • Sirloin, Tenderloin, or Rib-Eye | These are the most tender cuts of beef.

  • Stewed Beef | You will need to cook this longer (maybe 2-3 hours to get the meat good and tender).

  • Ground Beef | I would either brown the meat or make meatballs to use.

Here's my recipe:


Servings | 4-6

PREP | 10 minutes

COOK | 20 minutes (unless you're using stewed beef)

Total Time | 30 minutes


2 Tbsp Olive Oil

1/2 MD Onion, diced (no more than 1/2 cup)

4-6 Cloves of Garlic, minced

2 Tbsp Butter

2 Tbsp All Purpose Flour

1/2 tsp Ground Sage

1/2 tsp Thyme

1/4 tsp Salt

1/4 tsp Black Pepper

1.5 Cups of Beef Broth (I used Better than Bullion)

2 Tbsp Worcestershire Sauce

1 tsp Dijon Mustard

1 Lb of Left Over Prime Rib

1/4 Cup of Sour Cream

2 Tbsp Fresh Parsley, chopped


If you do not have left-over meat, you will need to cube and brown your meat prior to this recipe.

  1. In a large pot or Dutch Oven, over medium-high heat, add the olive oil. Once the oil is hot, add in the onions and garlic. Stir for about 30 seconds.

  2. Add in the butter and stir until melted.

  3. Using a whisk, mix in the Flour and Spices (Sage, Thyme, Salt, Pepper). The mixture will be thick. Continue to whisk and add in the Beef Broth, Worcestershire Sauce, and Dijon Mustard. Bring to a boil, reduce heat and let simmer.

  4. Add in your meat and cook for 10 minutes.

  5. When you are ready to serve, turn off the heat, add in the Sour Cream and Noodles.

  6. Garnish with Fresh Parsley and Enjoy!

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