This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy.
Food & Wine MARCH 2009
In a large skillet, heat the olive oil until shimmering. Add the onion, mushrooms and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, 8 minutes. Add the gravy and bring to a boil. Stir in the sour cream. Add the beef and simmer until heated through, about 2 minutes. Serve over buttered noodles.
Go to full version of