Leftover Prime Rib Beef Stroganoff – Lucious roasted prime rib gives this stroganoff recipe deep, rich flavor. Uncooked chuck roast, London broil or top sirloin may be substituted, but leftover prime rib makes this recipe special. – olive oil, leftover prime rib, yellow onion (diced small), mushrooms (washed and quartered), fresh garlic (diced finely), Cognac, fresh thyme, Dijon mustard, tomato paste, Worcestershire sauce, beef broth, corn starch, egg noodles, sour cream, In a Le Crueset or other heavy stockpot, heat 2 tablespoons olive oil. Add the rare roasted prime rib cubes. Season with salt and pepper. Fry the meat for about 5 minutes until browned on all sides.; Remove the beef from the pan and set aside. Add another 2 tablespoons of olive oil, if needed. Add the onion and saute for 3 minutes. Now add the mushrooms and saute for 3 minutes. Now add the garlic.; Deglaze with the Cognac. Stir and cook until the Cognac reduces.; Add the broth, mustard, tomato paste and Worcestershire sauce. Stir and bring to a simmer. Reduce heat to low simmer with a partial top for about an hour.; After an hour, add the browned beef and juices. Simmer until heated through and tender. ; Take 1/3 cup of cooking broth from the pot and mix with the cornstarch. Mix. Stir and add it back to the pot to slightly thicken the broth.; Add the sour cream and stir to incorporate. ; Prior to serving, boil a pot of salted water and cook the egg noodles to package directions. Drain and top with a dollop of butter.; Plate the noodles and ladel the stroganoff over the noodles. Top with additional sour cream, if desired.; –
Leftover Prime Rib Beef Stroganoff
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Lucious roasted prime rib gives this stroganoff recipe deep, rich flavor. Uncooked chuck roast, London broil or top sirloin may be substituted, but leftover prime rib makes this recipe special.
Lucious roasted prime rib gives this stroganoff recipe deep, rich flavor. Uncooked chuck roast, London broil or top sirloin may be substituted, but leftover prime rib makes this recipe special.
In a Le Crueset or other heavy stockpot, heat 2 tablespoons olive oil. Add the rare roasted prime rib cubes. Season with salt and pepper. Fry the meat for about 5 minutes until browned on all sides.
Remove the beef from the pan and set aside. Add another 2 tablespoons of olive oil, if needed. Add the onion and saute for 3 minutes. Now add the mushrooms and saute for 3 minutes. Now add the garlic.
Deglaze with the Cognac. Stir and cook until the Cognac reduces.
Add the broth, mustard, tomato paste and Worcestershire sauce. Stir and bring to a simmer. Reduce heat to low simmer with a partial top for about an hour.
After an hour, add the browned beef and juices. Simmer until heated through and tender.
Take 1/3 cup of cooking broth from the pot and mix with the cornstarch. Mix. Stir and add it back to the pot to slightly thicken the broth.
Add the sour cream and stir to incorporate.
Prior to serving, boil a pot of salted water and cook the egg noodles to package directions. Drain and top with a dollop of butter.
Plate the noodles and ladel the stroganoff over the noodles. Top with additional sour cream, if desired.
