Prime Rib Beef Stroganoff

Click here to watch the step-by-step video

Ingredients:

• 1 lb Leftover Prime Rib
• 1 lb Egg noodles
• 8 ounces Baby bella mushrooms sliced
• 8 ounces Button mushrooms sliced
• 1 cup Sour cream
• ½ White onion grated
• ½ cup Beef stock (Use CMM beef bouillon or beef ramen)
• 2 tablespoon butter divided
• 1 teaspoon Kosher salt plus more to taste
• ½ teaspoon sweet paprika
• Pepper to taste

Instructions:

1. Bring a large pot of water to a boil
In a large sauté pan over medium heat, add one tablespoon of butter and prime rib.
2. Cook prime rib until just heated through, about 2 minutes. Then set aside onto a plate.
Add onion and remaining butter and cook for one minute.
Add mushrooms and cook for a few minutes until the mushrooms begin to soften.
Add beef stock and mix well.
Add sour cream, paprika, salt, pepper and prime rib to the pan and mix well.
Cook for a few minutes to let the flavors come together.
Reduce heat to low and cover.
Cook egg noodles until al dente making sure to reserve a little pasta water before draining.
3. Add egg noodles to the stroganoff sauce and toss well.
If the sauce is too dry, add pasta water a little at a time until it is the desired consistency.

4. Enjoy!!