Tony Zentgraf
Hearty Prime Rib Beef Stroganoff
Beef Stroganoff using leftover Prime Rib is an easy to make and so good! Comfort Food that will warm you up on these cold days!
This recipe can be made with any leftover steak, or thinly slice up some steak and sear it off before assembling the sauce for a more traditional preparation. It is best to have the seared steak stew for a bit before eating to allow it to tenderize. This recipe is quick to put together if using leftover steak.
Need a Delicious Prime Rib Recipe? Look no Further!
Stroganoff Origins
If you do a Google search of Stroganoff you will get results asking the question – Does Beef Stroganoff have roots in Germany, Hungary or Russia? The the truth is that the dish actually originates in Russia.
The family history of the Russian noble family, Stroganov traces back to the 1300s. The traditional French spelling Stroganoff is what we are more familiar with.
During the 17th century an eccentric wealthy member of the noble family, Count Alexander Sergeyevich Stroganoff was born in France yet retained his Russian roots. This connection is where Beef Stroganoff has its ties to the French cooking style to create the dish. Creation of the dish has been credited to the Stroganov family’s French chef who named the dish after his employer.
While there have been several variations to the original recipe, there are some aspects that remain – sliced or diced beef, mushrooms, French style mustard and finished with sour cream. The dish can be finished with Hungarian Paprika, this may have been where the idea the dish comes from Hungary.
European Influence Around the World
Since the 17th century, the popularity of Beef Stroganoff has become part of the cuisine in several European countries. Emigrants from Germany, France, Austria, several eastern European countries as well as Russia brought their cultural variations of Stroganoff to their homes in their new countries.
Looking through cookbooks from regions around the United States you will most likely find several variations of beef stroganoff. The popularity of this hearty stewed beef dish had its peak of popularity in the U.S. during the 50s and 60s. After WWII there was an explosion of frozen meals coming onto the American scene. Beef Stroganoff was no exception to making the cut for these convenience meals.
Cooking Technique
Although the ingredients have varied from the original recipe, the steps to create this classic Russian dish are rooted in French technique. This may be one reason why the dish remains popular to today.
Julia Child’s influence on improving American palate as well as the introduction of French cuisine had taught techniques that were lesser known in the mid century. Of the techniques introduced, sauteing & braising were at the forefront of her teachings on TV. Layering the flavors needed to produce bold depth of flavors that her dishes delivered.
Try making this dish with different types of mushrooms or cuts of beef. But remember to stick to the techniques so you end up with the classic flavors layered into the sauce.
Watch Julia Child Prepare Some of Her Classic Recipes
Enjoy the Prime Rib Beef Stroganoff over Egg Noodle. Don’t forget to garish with some additional sour cream and a dash of paprika!
Prime Rib Beef Stroganoff
Print RecipeEquipment
- Saute Pan - to make the Stroganoff sauce
- Sauce Pot - to cook egg noodles
Recipe Multiplier
- 2 lbs Roasted or Smoked Prime Rib - can substitute other cooked beef such as Brisket
- 1 tbsp Vegetable Oil
- 1 cup Yellow Onion - ¼" diced
- 8 oz Mushrooms - sliced
- 2 tbsp Dijon Mustard
- 2 tbsp Butter
- 2 tbsp Flour
- 32 oz Beef Broth
- 2 tsp Worcestershire Sauce
- ¼ cup Sour Cream
- 12 oz Uncooked Wide Egg Noodles
- ¼ tsp Kosher Salt
- ½ tsp Black Pepper
Instructions
Preparing the Cooked Prime Rib
- Trim unwanted fat from the leftover prime rib.Slice the beef into 1" x 2" pieces.Reserve aside until ready to use.
Preparing Ingredients for the Sauce
- Saute the Onions in the vegetable oil over medium high heat until translucent.
- Add the Mushrooms and saute until they begin to sweat about 1-2 minutes.
- Add the Dijon Mustard and saute to combine with the Onions and Mushrooms. Allow the mustard to toast in the pan to develop depth of flavor.
- Add the butter, melt and mix to combine with vegetables and mutard.
- Add the flour and mix to combine in the pan to make a roux.
- Add the Beef Broth in ½ cup increments. Whisking to combine and break apart the roux. Between each addition of liquid.This is the opportunity to break down the roux.
- Once the roux has broken apart, add the remaining broth.
- Add the Worcestershire Sauce.
- Bring the sauce to a boil and reduce to a simmer.
- Add the sliced Prime Rib to the pan.
- Simmer the sauce with the beef until thickened and the beef has been heated.Approximately 2-3 minutes.
- Cook the Egg Noodles and drain.I do not recommend adding oil to the cooked egg noodles. The sauce will adhere to the noodles better.Plate the Prime Rib Beef Stroganoff over the cooked Egg Noodles.Garnish with a tablespoon of sour cream and a dash of Paprika if desired.
