This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy.
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
8 ounces cremini mushrooms, thinly sliced
1 teaspoon chopped thyme
Kosher salt and freshly ground pepper
1 cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
1/4 cup sour cream
Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
Buttered noodles, for serving
How to Make It
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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