Prime Rib Stroganoff

Decadence in a Dish: Prime Rib Stroganoff

When the holiday roast has graced the table one final time and you’re staring down those tender remnants of prime rib, consider this – Stroganoff, elevated. This classic Russian-inspired comfort food becomes a showstopper when made with the last slices of perfectly cooked roast. But don’t worry—if the prime rib has vanished, you’re not out of options. This luxurious dish welcomes other cuts with open arms. Think melt-in-your-mouth top sirloin, silken strips of beef or pork tenderloin, even chicken—all of which bask beautifully in the velvety embrace of a rich, homemade sauce.

Yes, you can open a packet, but making stroganoff from scratch is where the magic lies. A little extra time yields a much deeper reward. Sautéed onions and earthy mushrooms are the foundation, easily tailored to your own tastes. Sliced thin or left rustic, caramelized golden or just softened—they form the soulful base of a sauce that coats each bite like silk.

The Legacy Behind the Luxurious Sauce

Where does Stroganoff get its storied name? Most food historians credit Count Pavel Stroganov, a 19th-century Russian aristocrat with French-trained chefs. But its culinary roots likely dig deeper into Tsarist Russia, where French influences danced with Slavic flavors to create something enduring.

The earliest written version—published in the late 1800s—called for cubed beef, a sour cream base, and notably, no mushrooms or onions. Those additions, along with brandy and the now-familiar egg noodles, are the indulgent evolution of a humble beginning. Traditional Russian presentations include fried matchstick potatoes or creamy mashed roots. But many of us know stroganoff as a noodle-laced dish, warm with nostalgia and buttery richness. In Asia, it’s often ladled over steaming rice, creating yet another comforting canvas.

However you serve it, and whatever protein you choose, this dish is proof that with just a few thoughtful steps, leftovers can become legendary.

Let’s Make Prime Rib Stroganoff

Saute the onions and mushrooms in olive oil and butter until the onions are translucent, about 7-8 minutes. Add the garlic and cook until all the liquid evaporates, then turn off the heat and set aside.

In a large pan over medium high heat, sear the meat 1-2 minutes per side, then lower heat to medium low and deglaze the skillet with the liquor to get all the burned bits into the sauce.

Add the beef stock, mustard, bay leaf, salt, pepper and worcestershire sauce, stir in the flour and cook 1-2 minutes, then combine the cooked onions and mushrooms. Stir thoroughly.

When it’s bubbling, reduce the heat to low, stir in the cream and simmer 1-2 minutes, then add the sour cream while stirring constantly. Adjust salt and pepper to taste and reduce to desired consistency. Print