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.

Nutritional Information

Nutrition Info per serving:  (1 serving, 8 oz.) 288 calories; 12 g fat (6 g saturated fat; 3 g monounsaturated fat); 64 mg cholesterol; 365 mg sodium; 18 g carbohydrate; 2.2 g fiber; 24 g protein; 5.7 mg niacin; 0.2 mg vitamin B6; 1.3 mcg vitamin B12; 3.1 mg iron; 32 mcg selenium; 5.4 mg zinc.