Weeknight Beef Stroganoff

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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.