“My grandma used to make this all the time but I haven’t had it in years!! I still love it as much as I used to”
This Beef Stroganoff Casserole transforms the classic stovetop dish into a comforting baked casserole. Tender stewing beef and mushrooms are simmered in a flavorful broth, then combined with egg noodles and a creamy sauce for a satisfying and hearty meal.
Ingredients:
Ingredient
Quantity
Stewing beef
1½ Lbs.
Mushrooms
1½ Cups.
Onion
1 large
Fresh thyme
4 sprigs
All-purpose flour
⅓ Cup.
Garlic powder
½ Tsp.
Table salt
½ Tsp.
Ground black pepper
½ Tsp.
Paprika
½ Tsp.
Sunflower oil
2 Tbsp.
Soft butter
2 Tbsp.
Low sodium beef broth
⅔ Cup.
Dry egg noodles
8 ounces (1 Pkg.)
Sour cream
(Amount not specified, see instructions)
Gravy cube
(Amount not specified, see instructions)
Cornstarch
(Amount not specified, see instructions)
Fresh parsley
1 Tbsp.
Innstructions:
Preheat Oven (Initial): Preheat your oven to 300°F (150°C) before you begin cooking.
Prepare Beef: Slice away any excess fat from the stewing beef and cut it into bite-sized pieces.
Dredge Beef: In a large mixing bowl, combine the all-purpose flour, garlic powder, table salt, ground black pepper, and paprika. Gently toss the beef pieces with the flour mixture until they are well coated.
Sear Beef: In a large skillet over medium-high heat, heat the sunflower oil and soft butter until the butter has melted. Add the dredged beef pieces and cook until a crust has formed on all sides, about 3 minutes per side. You may need to do this in batches to avoid overcrowding the skillet.
Assemble Casserole: Transfer the seared beef to a 9×13 inch baking pan. Add the halved mushrooms, chopped onion, and fresh thyme sprigs to the pan. Pour the low sodium beef broth over the mixture. Stir everything together well.
Bake (Initial): Cover the baking pan tightly with aluminum foil (if using) and bake in the preheated 300°F (150°C) oven for 2 hours, or until the beef is fork-tender.
Cook Egg Noodles: While the beef is baking, cook the dry egg noodles for 2 minutes shorter than the package directions suggest for al dente. Drain the noodles thoroughly and set aside.
Prepare Cream Sauce: In a small mixing bowl, whisk together the sour cream, gravy cube (the amount is not specified, so start with one and adjust to taste later), and a small amount of cornstarch (start with 1 tablespoon and add more if you prefer a thicker sauce) until the mixture is smooth.
Preheat Oven (Final): Once the beef is fork-tender, remove the baking pan from the oven and increase the oven temperature to 350°F (175°C).
Combine and Bake (Final): Remove the thyme sprigs from the baking pan. Add the drained egg noodles and the sour cream-gravy mixture to the pan. Stir everything together gently until all the ingredients are well combined and coated with the sauce.
Final Bake: Return the baking pan to the preheated 350°F (175°C) oven and bake for a further 15 minutes, just until the mixture is hot and bubbling.
Garnish and Serve: Remove the Beef Stroganoff Casserole from the oven. Sprinkle the fresh parsley over the top. Let it sit for a few minutes before serving. Enjoy this rich and creamy casserole!