leftover roast beef stroganoff

1 tablespoon(s) extra-virgin olive oil
1 onion, thinly sliced
8 ounce(s), thinly sliced mushrooms
1 teaspoon(s) chopped thyme
Kosher salt and freshly ground pepper
1 cup(s) reserved gravy
1 tbsp. worcestersire sauce
1/4 cup(s) light sour cream
12 ounces roast beef, sliced 1/4 inch thick and cut into strips
Buttered noodles, for serving

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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.


Number of Servings: 3

Recipe submitted by SparkPeople user JMER1109.