Leftover Prime Rib Stroganoff Recipes

LEFTOVER PRIME RIB BEEF STROGANOFF

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.

LEFTOVER ROAST BEEF STROGANOFF

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.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

LEFTOVER PRIME RIB STROGANOFF

Steps:

• Saute onions and mushrooms in a small amount of olive oil. Remove from pan and set aside Mix eggs and milk and put in a shallow dish. Mix flour, salt, pepper and garlic to taste and put in another shallow dish. Coat Prime Rib strips in egg mixture then with flour. Add more Olive Oil to the pan and brown the Prime Rib strips until golden, over a medium high heat. The meat doesn't need to be cooked again, just browned. Add beef broth and stir up the bits from the bottom of the pan. Stir and cook for a minute or so. Add cream of mushroom soup and mix well. Return sauteed mushrooms and onions to the pan and heat through. Serve over pasta or rice.

BEEF STROGANOFF FROM LEFT OVER ROAST BEEF

Steps:

• 1. Clean the mushrooms by brushing off all dirt and particles. 2. Slice and cut the roast beef into strips ½ inch thick by 2 inches long. 3. In a large, heavy skillet, melt 2oz of butter on medium heat. Sautee the mushrooms with a dash of salt and pepper for about 5 minutes, or until they are nice and golden brown and their liquid has been released and cooked off. Remove and place in a container to the side. 4. Melt 2oz butter with 2oz of olive oil, and add the beef strips. Stir until cooked and remove to a container. 5. Melt the remaining 2oz of butter and cook the shallots and garlic till brown. 6. Sprinkle with the flour. 7. Pour 2 cups of broth in the pan and boil stirring constantly. 8. Lower the heat and stir in the mustard. 9. Add the meat and mushrooms and remaining broth. Cover and simmer for 50-60 minutes until the meat is tender. 10. Five minutes before serving, stir in the sour cream and red wine. 11. Salt and pepper to taste, serve over wide flat noodles (Pappardelle is my favorite)