Slow Cooker Leftover Prime Rib Stroganoff
Leftover Prime Rib Stroganoff. How to make a delicious creamy beef stroganoff using prime rib leftovers. Loaded with cream cheese, prime rib, pasta, and mushrooms, this shouts out comfort food heaven.
Leftover Stroganoff Ingredients:
Load into the slow cooker 3 cups of pasta, mushrooms that you have sliced in half, chives Philadelphia tub and garlic paste.
Add your beef stock cube and if using frozen it will melt as your pasta cooks. Cook for 45 minutes on high.
After 45 minutes stir the slow cooker and add in everything else and then stir again. Cook for a further 45 minutes.
After your 2nd 45 minutes stir and cook for a final 30 minutes on low.
Swap. You can mix and match seasonings and cream cheese flavours. If you don’t like mushrooms, I would recommend swapping for a similar cooking vegetable and one that doesn’t go mushy.
Pasta. Note that as the pasta cooks it soaks up the beef stock, making a very creamy mustard and mushroom sauce.
Thick. If your stroganoff goes too thick, add extra milk, or too thin add extra cream cheese.
Thanks for reading our prime rib beef stroganoff recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more slow cooker leftover ideas, I recommend you try our slow cooker corned beef stew recipe next.
Calories: 516kcal | Carbohydrates: 76g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 334mg | Potassium: 652mg | Fiber: 3g | Sugar: 9g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 2mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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