Another Winner

Beef Stroganoff is one of my favorite meals. I attempted to make it from scratch a few years ago, and it was OK but nothing to blog about. As I recall, the meat was tough and it took all afternoon to prepare, involving flour and a huge mess in the kitchen.

Since then I've been simply making Stove Top Beef Stroganoff, its fast, easy and tastes good enough. I'm not crazy about any Stove Top meals, but for a quick dinner it'll do.

Well, you know that HEB Mealtime website that I use? There is an incredible, amazing, super-easy, delicious recipe for Beef Stroganoff. I made it tonight for Sunday dinner. I don't know if it is so amazing because its so easy or because its sooo good. I think its my new all time favorite thing to cook.

Sadly I didn't take pictures, but you don't need them. I prepared it exactly as the recipe states, and even made steamed carrots as it suggests.

Do yourself and your family a favor and make this for dinner TONIGHT.

Weeknight Beef Stroganoff

Ingredients:
1 pound HEB Fully-Cooked Beef Pot Roast with Gravy
1 tbsp. vegetable oil
1 onion, chopped
8 oz. mushrooms, sliced
3/4 cup sour cream
1/2 to 3/4 teaspoon course ground black pepper
1/4 teaspoon salt

Directions:
Heat oil in a large skillet over Medium-High heat. Saute chopped onion 2 minutes. Add mushrooms and saute 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 blend with onion and mushrooms. Reduce heat to Medium-Low. Cut 1 pound of pot roast into 1/4 inch slices; cut slices into thin strips. (Reserve remaining roast for sandwiches or another meal.) Heat strips in gravy 5 minutes or until heated through with skillet covered. Stir sour cream, pepper and salt into gravy. Remove from heat.

Serve over egg noodles. Enjoy!