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Quick Beef Stroganoff Recipe
This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy.
Picture Credit: Yunhee Kim
Recipe By: Grace Parisi
Pairing Note: Spicy, fruity California Merlot.
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|Extra virgin olive oil||2 Tablespoon|
|Onion||1 , thinly sliced|
|Cremini mushrooms||8 Ounce, thinly sliced|
|Chopped thyme||1 Teaspoon|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|Gravy/Other beef gravy||1 Cup (16 tbs) (Reserved Coriander Dusted Roast Beef)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Coriander dusted roast beef/12 ounces roast beef||1⁄2 , sliced 1/4 inch thick and cut into strips|
|Buttered noodles||2 Cup (32 tbs) (For Serving)|
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.