Prime rib roast enrobed in a creamy onion and mushroom sauce over egg noodles
Author:TJ
Prep Time:30
Cook Time:25
Total Time:55 minutes
Yield:4-6 1x
Ingredients
Scale
1 to 1-1/4 lb prime rib roast (substitute top sirloin) – thinly sliced
2 small to medium size yellow onion – sliced
12 oz cremini mushrooms – half diced, half thickly sliced
1 cup beef stock
2 tsp olive oil
4 TBL butter
2 bay leaf
3 garlic cloves – minced
8 oz sour cream
2 tsp dijon mustard
1/2 tsp salt
12 oz heavy cream
1/4 tsp black pepper
2 TBL worcestershire sauce
12 oz egg noodles – cooked per manufacturer’s instruction, then drained
1 heaping TBL flour
4 green onion shoots – sliced or parsley leaves for garnish
1/4 cup Kentucky bourbon – Maker’s Mark or Evan Williams black label
Dill pickle spears – optional
Dark rye or pumpernickel bread – optional
Instructions
Cook the onions and mushrooms in a non-stick skillet using the butter 7-8 minutes. Add the garlic and cook another 1-2 minutes until the liquid evaporates, set aside and keep warm
Heat a heavy bottom skillet to medium high and when it’s 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 leaves, pepper and worcestershire sauce, then when hot and bubbling stir in the flour and cook 2-3 minutes
Add the cooked onions and mushrooms to the pan and cook until it is bubbling and everything is hot
Stir in the heavy cream and simmer another 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 – optional