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Weeknight Beef Stroganoff
Your family will think you spent hours in the kitchen!

Prep: 10 minutes
Cook: 10 minutes
Servings: Serves 4

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

	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.
	Add pot roast and gravy to skillet. Scrape gravy from roast.
	Remove roast to a cutting board, leaving gravy in skillet. Stir gravy to combine with onion and mushrooms. Reduce heat to medium-low.
	Cut pot roast into 1/4-inch slices and then again into thin strips.
	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 wide egg noodles or rice.

Recipes and Cooking Data Courtesy of the Texas Beef Council