| * Recipe by Grace Parisi This easy version of beef stoganoff is best for using up the extra Coriander-Dusted Roast Beef and gravy. 1. 2 tablespoons extra-virgin olive oil 2. 1 onion, thinly sliced 3. 8 ounces cremini mushrooms, thinly sliced 4. 1 teaspoon chopped thyme 5. Kosher salt and freshly ground pepper 6. 1 cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy 7. 1/4 cup sour cream 8. Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips 9. Buttered noodles, for serving 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. 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. |