Leftover Prime Rib Beef Stroganoff

🧂 Ingredients

• 2 tablespoon olive oil

  (extra virgin)
• 1 shallot

  (minced)
• ½ tablespoon garlic

  (minced)
• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• ½ teaspoon tarragon
• ½ teaspoon ground sage
• ½ teaspoon thyme
• ¼ teaspoon salt

  (to taste)
• ⅛ teaspoon ground black pepper

  (to taste)
• 1 cup Baby Portabella Mushrooms

  (stemmed, sliced)
• 1½ cups beef broth
• 2 tablespoon Worcestershire sauce
• ½ tablespoon Dijon Mustard

  (coarse ground)
• 1 lb leftover prime rib roast

  (sliced into 2 inch strips)
• ¼ cup sour cream
• 8 oz egg noodles

  (rinsed and drained)
• 2 tablespoon parsley

  (chopped, optional garnish)

Instructions

• 1 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.
• 2 Add the all-purpose flour, and 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.
• 3 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.
• 4 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.
  

Nutrition Info