Prime Rib Stroganoff
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.
- Yield: 4 1x
Ingredients
- 1 lb prime rib roast or top sirloin – thinly sliced
- 1 medium size yellow onion – sliced
- 8 oz whole cremini mushrooms – thickly sliced
- 1 cup beef stock
- 1 TBL olive oil
- 3 TBL butter – divided
- 1 bay leaf
- 1 garlic clove – minced
- 8 oz smetana (Russian sour cream)
- 1 tsp dijon mustard
- 1/2 tsp salt
- 8 oz heavy cream
- 1/4 tsp black pepper
- 2 TBL worcestershire sauce
- 12 oz egg noodles – cooked and lightly buttered
- 1 TBL flour
- 4 green onion shoots – sliced or parsley leaves for garnish
- 1/4 cup cognac, brandy or Kentucky bourbon
- Dill pickle spears – optional
- Dark rye or pumpernickel bread – optional
Instructions
- Cook the onions and mushrooms in a cast iron or carbon steel skillet using in 1 tablespoon of olive oil and 2 tablespoons of butter 7-8 minutes
- Add the garlic and cook another 1-2 minutes until the liquid evaporates, set aside and keep warm in a non-stick pan
- Raise heat to medium high and when the skillet is 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 leaf, salt, pepper and worcestershire sauce
- Stir in the flour and cook 1-2 minutes
- Add the onions and mushrooms back to the pan and cook until it is bubbling and everything is hot
- Reduce heat to medium low, stir in the heavy cream and simmer 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
