Quick Beef Stroganoff
Matt Haggart
ingredients
- 2 tablespoon(s) extra-virgin olive oil
- 1 onion, thinly sliced
- 8 ounce(s) cremini mushrooms, thinly sliced
- 1 teaspoon(s) chopped thyme
- Kosher salt and freshly ground pepper
- 1 cup(s) reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
- 1/4 cup(s) sour cream
- 1/2 Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
- Buttered noodles, for serving
directions
- 1
1. 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.
- 2
2. Add the gravy and bring to a boil. Stir in the sour cream.
- 3
3. Add the beef and simmer until heated through, about 2 minutes. Serve over buttered noodles.
Source: Matt Haggart
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