Ingredients:

  • 1.5 lb cooked Prime Rib leftovers (sliced 1/4 inch thick)
  • 8 oz Cremini Mushrooms (sliced)
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1.5 cup Beef Stock (low sodium)
  • 1/2 cup Full-Fat Sour Cream
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Prime Rib Au Jus or drippings (optional, for intense flavor)
  • 1 cup Dry Egg Noodles (for serving)

Instructions:

  1. Preparation: Slice the pre-cooked prime rib into thin strips (approximately 1/4 inch thick) and slice the mushrooms. Cook the egg noodles according to package directions; keep warm.
  2. Sauté Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5–7 minutes until they release their moisture and begin to brown.
  3. Create the Roux: Sprinkle the flour over the mushrooms and butter. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
  4. Simmer the Sauce Base: Gradually whisk in the beef stock, Au Jus (if using), and Worcestershire sauce. Bring the mixture to a gentle simmer, stirring until the sauce thickens and achieves a glossy texture.
  5. Temper and Finish: Remove the pan from the heat. In a small bowl, whisk 2-3 tablespoons of the warm sauce into the cold sour cream. This tempering step prevents the sour cream from curdling. Gently stir the tempered sour cream mixture into the main sauce. Do not boil once the sour cream is added.
  6. Reheat Beef: Add the sliced prime rib strips to the stroganoff sauce. Simmer gently for 2–3 minutes, just until the beef is warmed through. Avoid boiling or prolonged heating to maintain the tenderness of the leftover meat.
  7. Serve immediately over the cooked egg noodles.