Ingredients:
- 1½ lbs stewing beef
- 1½ cups halved mushrooms
- 1 large chopped onion
- 4 sprigs fresh thyme
- ⅓ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp table salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 2 tbsp sunflower oil
- 2 tbsp soft butter
- ⅔ cup low-sodium beef broth
- Dry egg noodles (8-ounce package)
- 1 tbsp fresh parsley
How To Make Beef Stroganoff Casserole?
- Preheat your oven to 300°F. Combine flour and spices in a large mixing bowl, then set aside.
- Trim excess fat from the beef and toss it gently with the flour mixture for an even coating.
- In a skillet, heat vegetable oil and butter over medium-high heat until the butter melts. Add dredged beef pieces and cook until a crust forms on each side, around 3 minutes per side.
- Place all ingredients in a 9×13-inch pan, mixing well. Add beef broth and mix thoroughly. Bake for 2 hours until the meat is fork-tender, if using aluminum foil.
- While baking, whisk together sour cream, gravy cube, and cornstarch in a small bowl until smooth. Cook egg noodles for 2 minutes less than the box suggests. Drain thoroughly.
- Remove the steak from the oven, raise the temperature to 350°F. Discard thyme sprigs, then whisk in egg noodles and gravy mixture until well combined. Bake for an additional 15 minutes until the mixture is hot and bubbling. Enjoy!
Beef Stroganoff Casserole
Ingredients
- – 1½ lbs stewing beef
- – 1½ cups halved mushrooms
- – 1 large chopped onion
- – 4 sprigs fresh thyme
- – ⅓ cup all-purpose flour
- – ½ tsp garlic powder
- – ½ tsp table salt
- – ½ tsp ground black pepper
- – ½ tsp paprika
- – 2 tbsp sunflower oil
- – 2 tbsp soft butter
- – ⅔ cup low-sodium beef broth
- – Dry egg noodles 8-ounce package
- – 1 tbsp fresh parsley
Instructions
- Preheat your oven to 300°F. Combine flour and spices in a large mixing bowl, then set aside.
- Trim excess fat from the beef and toss it gently with the flour mixture for an even coating.
- In a skillet, heat vegetable oil and butter over medium-high heat until the butter melts. Add dredged beef pieces and cook until a crust forms on each side, around 3 minutes per side.
- Place all ingredients in a 9×13-inch pan, mixing well. Add beef broth and mix thoroughly. Bake for 2 hours until the meat is fork-tender, if using aluminum foil.
- While baking, whisk together sour cream, gravy cube, and cornstarch in a small bowl until smooth. Cook egg noodles for 2 minutes less than the box suggests. Drain thoroughly.
- Remove the steak from the oven, raise the temperature to 350°F. Discard thyme sprigs, then whisk in egg noodles and gravy mixture until well combined. Bake for an additional 15 minutes until the mixture is hot and bubbling. Enjoy!