Beef Stroganoff Casserole

            What is the ultimate comfort food? Yes, Beef Stroganoff! Stroganoff is a rich, creamy and delicious meal that is quick and easy, but tastes like it takes forever to make. Loaded with tender beef, onions and mushrooms, it is the warm and comforting food we crave when the cooler temps start interrupting our warm days.

            Back in 1891, this dish was actually created for a cooking contest. The french chef named it after his employer. The dish was the big winner of the contest, and the rest is history!

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Lean strips of beef that are sauteed and then served in a rich sour cream sauce, along with mushrooms and onions.

            We are going to shake this up a bit by baking the pasta right in the sour cream sauce. This allows the noodles to soak in all that wonderful flavor making this dish irresistible.

Frequently Asked Questions:

Can I make this dish ahead of time?

That is one of the best things about this dish. You can make it ahead of time. All you have to do is add all the ingredients to the casserole dish as the directions state. Then cover and place it in your refrigerator overnight. When you are ready, remove the cover and bake as normal.

Can I store the leftovers or freeze them?

Yes, to both! If there are any leftovers, place in a tightly closed container and store in the refrigerator. It can also be frozen in single serve portions, this way you can send some to work with your spouse and make the others jealous.

What ingredients do you need for Beef Stroganoff Casserole

            1 ½ pounds of stew beef

            1 ½ cups of mushrooms

            1 large onion chopped

            ⅔ cup low sodium beef broth

            ⅓ cup flour

            ½ tsp garlic powder

            ½ tsp pepper

            ½ tsp paprika

            ½ tsp salt

            2 tbsp butter

            2 tbsp vegetable oil

            3 sprigs fresh Thyme

Sauce:

            ½ cup sour cream

            1 jar of beef gravy

            2 tsp cornstarch

Other:

            8 ounces dry egg noodles

            1 tbsp parsley

How to make Beef Stroganoff Casserole:

FIRST STEP:

Preheat the oven to 300*

In a large bowl, combine the flour and the seasonings

a)

b)

c)

SECOND STEP:

Remove fat from the beef chunks and light toss in the flour mix

Heat the butter and the oil in a large skillet

THIRD STEP:

Add the beef with flour and fry until a crispy coating forms

In a 9 x 13 baking dish, add the beef, onions, mushrooms, thyme and beef broth

a)

b)

FOURTH STEP:

Cover with foil and bake for 2 hours until the beef is fork tender

Next, combine the sour cream, gravy and the cornstarch in a bowl, set to the side

FIFTH STEP:

Cook the noodles for two minutes less than suggested time on the package

Remove beef from the oven and turn heat to 350*

SIXTH STEP:

Remove the thyme sprigs from the pan, stir in the egg noodles and gravy mix.

Bake for 15 minutes until it is hot and bubbly

Optional:

You can make a bread crumb topping to sprinkle on the casserole in the last 5 minutes of baking. Use Panko bread crumbs, parsley, garlic powder and melted butter.

Beef Stroganoff Casserole

Beef Stroganoff Casserole

Yield: 12
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 1 ½ pounds of stew beef
  • 1 ½ cups of mushrooms
  • 1 large onion chopped
  • ⅔ cup low sodium beef broth
  • ⅓ cup flour
  • ½ tsp garlic powder
  • ½ tsp pepper
  • ½ tsp paprika
  • ½ tsp salt
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 3 sprigs fresh Thyme
  • Sauce:
  • ½ cup sour cream
  • 1 jar of beef gravy
  • 2 tsp cornstarch
  • Other:
  • 8 ounces dry egg noodles
  • 1 tbsp parsley

Instructions

FIRST STEP:

Preheat the oven to 300*

In a large bowl, combine the flour and the seasonings

SECOND STEP:

Remove fat from the beef chunks and light toss in the flour mix

Heat the butter and the oil in a large skillet

THIRD STEP:

Add the beef with flour and fry until a crispy coating forms

In a 9 x 13 baking dish, add the beef, onions, mushrooms, thyme and beef broth

FOURTH STEP:

Cover with foil and bake for 2 hours until the beef is fork tender

Next, combine the sour cream, gravy and the cornstarch in a bowl, set to the side

FIFTH STEP:

Cook the noodles for two minutes less than suggested time on the package

Remove beef from the oven and turn heat to 350*

SIXTH STEP:

Remove the thyme sprigs from the pan, stir in the egg noodles and gravy mix.

Bake for 15 minutes until it is hot and bubbly

Optional:

You can make a bread crumb topping to sprinkle on the casserole in the last 5 minutes of baking. Use Panko bread crumbs, parsley, garlic powder and melted butter.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 180mgSodium: 30mgCarbohydrates: 340gSugar: 26gProtein: 12g

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