This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy.

Grace Parisi
Recipe by Food & Wine March 2009

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Credit: © Yunhee Kim

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Yield:
4
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Ingredients

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Directions

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  • 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.

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