Leftover Prime Rib Beef Stroganoff Quick Easy Bake It With Love Recipes

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LEFTOVER PRIME RIB BEEF STROGANOFF



Leftover Prime Rib Beef Stroganoff image

This Leftover Prime Rib Beef Stroganoff is rich, creamy, tasty plus quick and easy to make as well! You've put all that time and effort into roasting the perfect prime rib, now to use the leftovers in something equally tasty!

Provided by Angela

Categories     Beef Dishes     Dinner Recipes     Entrees     Leftover Ideas     Main Course     Main Dish

Time 20m

Number Of Ingredients 17

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 each, salt & pepper ((more to taste, if necessary))
1 cup Baby Portabella Mushrooms ((stemmed, sliced))
1 1/2 cups beef broth
2 Tbsp Worcestershire sauce
1/2 Tbsp Dijon Mustard ((coarse ground))
1 cup 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))

Steps:

  • Start with a large, deep frying pan or dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
  • Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
  • Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
  • Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.

Nutrition Facts : Calories 265 kcal, Carbohydrate 31 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 345 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

LEFTOVER PRIME RIB RECIPES: PRIME RIB FRIED RICE (+MORE GREAT IDEAS!)



Leftover Prime Rib Recipes: Prime Rib Fried Rice (+More Great Ideas!) image

Leftover Prime Rib Recipes is my specialty! Use up that amazing leftover prime rib with my huge list of recipes to make! If you're like me, you don't do anything halfway especially when we're talking about portions of unbelievably delicious prime rib (or standing rib roast)! I always have more leftovers than I thought I would, and that's a great thing when you have all of these wonderful leftover recipe ideas!!

Provided by Angela

Categories     Leftover Ideas     Side Dish

Time 10m

Number Of Ingredients 8

1 Tbsp peanut oil ((or preferred vegetable oil))
1 large egg ((at room temperature, beaten))
2 cups cooked white rice ((a long grain white rice is best, cooled))
2 Tbsp soy sauce
1/3 cup peas and carrots ((frozen mix, thawed))
1 cup prime rib roast ((chopped or diced))
1/2 tsp sesame seed oil
1/2 Tbsp green onion ((optional garnish, sliced))

Steps:

  • Bring your wok with the peanut oil to high heat. Once the oil is starting to smoke, add the beaten egg directly in the center of the oil. Stir vigorously while breaking up the egg as it cooks in the hot oil (about 1 minute).
  • Break the rice apart before adding to your wok or frying pan. The add the fully cooled, cooked long grain white rice into the wok.
  • Stir the soy sauce into the fried rice and eggs. Next, add the thawed peas and carrots mixture (I prefer to warm my frozen mixed peas n carrots before adding them) along with the chopped or diced prime rib leftovers. Stir to mix them into the fried rice.
  • Finish the fried rice off by tossing with a drizzle of sesame seed oil and sprinkling the sliced green onion into the fried rice (or just on top as garnish when serving, if desired). Stir and serve immediately.

Nutrition Facts : Calories 378 kcal, Carbohydrate 24 g, Protein 15 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 89 mg, Sodium 562 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

LEFTOVER ROAST BEEF STROGANOFF



Leftover Roast Beef Stroganoff image

If you have left over cooked roast and don't know what to do with it, here is a nice little recipe I found in Taste of Home. I like to add a few tablespoons of sour cream just before serving, but it is up to you.

Provided by mums the word

Categories     Roast Beef

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 cups cooked beef, julienned
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon vegetable oil
1 (10 ounce) can cream of mushroom soup
1/2 cup milk
1/2-1 cup mushroom, sliced
2 tablespoons ketchup
1 teaspoon beef bouillon
pepper

Steps:

  • In saucepan over medium heat, saute onion in oil about 5 minutes.
  • Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
  • Add roast beef and cook until heated through.
  • In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
  • Cook uncovered 8-10 minute.
  • If using sour cream, stir in just before serving.
  • Serve over noodles or mashed potatoes.

BEEF STROGANOFF ( GOOD TO USE TO LEFTOVER ROAST)



Beef Stroganoff ( Good to Use to Leftover Roast) image

This is a family favorite I use what is left over from a roast. It is so easy to make and always comes out wonderfully! For a hot dinner ready when you get home from work this is great just throw everything in the crock pot and let is do the cooking for you! Plus it uses up that left over roast if you have carrots or potatoes cooked in with the roast you can throw those in also if you wish. Hope you enjoy!

Provided by halloweencat01

Categories     Meat

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (3 ounce) package onion soup mix
1 (13 ounce) can cream of mushroom soup
1 (6 ounce) can mushrooms
2 -3 lbs roast, cooked I use leftover roast
15 ounces beef stock or 15 ounces use leftover stock, from cooking the roast
1 -16 ounce sour cream
1 small onion, diced
1 dash salt, to taste
1 dash pepper, to taste

Steps:

  • Place all ingredients in crock pot and cook on high till roast is very tender and pulling apart, stirring occasionally.
  • Turn down to low and serve when you're ready to eat.
  • Serve over egg noodles, rice, or mashed potatoes. Enjoy!

Nutrition Facts : Calories 308.3, Fat 11.5, SaturatedFat 4.1, Cholesterol 99.4, Sodium 1976.8, Carbohydrate 15.7, Fiber 1.4, Sugar 2.8, Protein 36.4

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