Weeknight Beef Stroganoff Heat-and-Serve Meal Ideas

Ingredients

• 1 pound fully-cooked beef pot roast with gravy
• 1 Tbsp. vegetable oil
• 1 medium onion, chopped
• 8 ounces sliced mushrooms
• 3/4 cup sour cream
• 1/2 tsp. ground black pepper
• 1/4 tsp. salt
• 1 1/2 cups prepared egg noodles

Instructions

Prepare egg noodles according to package directions; keep warm. Meanwhile heat oil in a large skillet over medium-high heat. Saute chopped onion 2 minutes. Add mushrooms and continue to cook for 3 minutes more.

Remove roast from package, scraping gravy into skillet; combine with onion and mushrooms. Reduce heat to medium-low.

Remove roast to a cutting board. Cut pot roast into 1/4-inch slices and then again into thin strips. Add to skillet.

Cover skillet and heat strips in gravy about 5 minutes or until heated through. Stir in sour cream, pepper and salt into gravy and remove from heat.

Serve over egg noodles.

Suggestions

Serve over wide egg noodles or rice.