Prime rib stroganoff is a great way to enjoy leftover roast, but if none’s left, use other meats. Top sirloin, beef or pork tenderloin, and even chicken taste wonderful enrobed in this delicious sauce.
Making sauce from scratch takes a little extra effort, but the reward is better flavor from the mushrooms and onions. It’s easier to control the seasonings and customize it to your personal taste instead of using canned ingredients.
Prime Rib Stroganoff – A Little History
The name is credited to a member of the Stroganov family as prepared for them mid- 19th century. The recipe however, has older roots in Tsarist Russia made with sauces influenced by the French and Europeans.
The first written recipe used unspecified cuts of beef, cubed and made without onions or mushrooms. Traditional versions are served with mashed potatoes or fried straws. Egg noodles are a western adaptation of the dish and my favorite, because it’s what I grew up eating. Asian versions are served over rice as you might expect. The addition of onions, mushrooms and brandy are also modern variations of the early recipes.
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
Prime Rib Stroganoff
Prime rib roast enrobed in a creamy onion and mushroom sauce over egg noodles
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 4-6 1x
- 1 to 1-1/4 lb prime rib roast (substitute top sirloin) – thinly sliced
- 2 small to medium size yellow onion – sliced
- 12 oz cremini mushrooms – half diced, half thickly sliced
- 1 cup beef stock
- 2 tsp olive oil
- 4 TBL butter
- 2 bay leaf
- 3 garlic cloves – minced
- 8 oz sour cream
- 2 tsp dijon mustard
- 1/2 tsp salt
- 12 oz heavy cream
- 1/4 tsp black pepper
- 2 TBL worcestershire sauce
- 12 oz egg noodles – cooked per manufacturer’s instruction, then drained
- 1 heaping TBL flour
- 4 green onion shoots – sliced or parsley leaves for garnish
- 1/4 cup Kentucky bourbon – Maker’s Mark or Evan Williams black label
- Dill pickle spears – optional
- Dark rye or pumpernickel bread – optional
- Cook the onions and mushrooms in a non-stick skillet using the butter 7-8 minutes. Add the garlic and cook another 1-2 minutes until the liquid evaporates, set aside and keep warm
- Heat a heavy bottom skillet to medium high and when it’s hot sear the meat 1-2 minutes per side
- 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 leaves, pepper and worcestershire sauce, then when hot and bubbling stir in the flour and cook 2-3 minutes
- Add the cooked onions and mushrooms to the pan and cook until it is bubbling and everything is hot
- Stir in the heavy cream and simmer another 1-2 minutes
- Lower the heat to low and slowly add the sour cream while stirring constantly
- Adjust the salt and pepper to taste and let it reduce to your desired thickness
- Remove from heat and serve over egg noodles
- Garnish with parsley or chopped green onion shoots
- Serve with dill pickles and dark buttered bread on the side – optional