Easy Beef Stroganoff From Leftovers


Apart from a turkey, I cooke4d a 3 lb b4eef tenderloin roast on Thanksgiving. It’s straightforward to show the leftover bee and gravy right into a stroganoff.

4 servings


5-6 ½-9nch slices of roasted beef tenderloin, sliced very skinny
3 cups le3ftover beef gravy
2 tablespoons butter
½ a medium candy onion, sliced
4 oz recent sliced mushrooms
½ teaspoon dried thyme
½ cup bitter cream
6-8  oz noodles
Salt and pepper


Fill a big {12-inch} skillet 3-quarters filled with water. Convey to a boil, add salt and the noodles. Cook dinner till al dente. Drain in a colendar.
In the identical skillet, soften the butter over medium warmth,m add the onions and mushrooms, and cook dinner till tender, 6-8 minutes.
Decrease the warmth and add the meat and thyme. Stir gently till heat.
Stir the bitter cream into the gravy and add to the skillet. Warmth gently over low, stirring typically till scorching, about 5 minutes. Add the noodles and warmth gently, stirring typically till scorching, about 5 minutes. Regulate seasoning of salt and pepper to style.

Serve in pasta bowls.