Beef Stroganoff Casserole

This Beef Stroganoff Casserole is a heartwarming dish that melds the rich flavors of stewed beef, savory mushrooms, and creamy sauce. Baking the beef low and slow ensures it becomes tender and flavorful, while the noodles absorb the delicious sauce, creating a comforting, cohesive dish.

Beef Stroganoff Casserole

Experience comfort in every bite with this Beef Stroganoff Casserole. This dish combines tender stewing beef, hearty mushrooms, and aromatic spices, all smothered in a creamy sauce and baked to perfection. The addition of egg noodles makes it a complete, satisfying meal perfect for any night of the week.

Ingredients:

1½ lbs. stewing beef
1½ cups halved mushrooms
1 large onion, chopped
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
8 oz dry egg noodles
1 tbsp fresh parsley

Instructions:

Preheat Oven:

Preheat your oven to 300°F (150°C).

Prepare the Beef:

In a large mixing bowl, combine the flour, garlic powder, salt, black pepper, and paprika.
Trim any excess fat from the stewing beef. Toss the beef pieces in the flour mixture until well coated.

Cook the Beef:

In a large skillet, heat the sunflower oil and butter over medium-high heat until the butter melts.
Add the flour-coated beef pieces and cook until a crust forms on each side, about 3 minutes per side.

Assemble the Casserole:

In a 9×13-inch baking dish, combine the cooked beef, mushrooms, and chopped onion. Add the thyme sprigs.
Pour in the beef broth and mix well to ensure everything is evenly distributed.

Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 2 hours, or until the beef is fork-tender.

Prepare Noodles and Sauce:

While the beef is baking, cook the egg noodles 2 minutes shorter than the package instructions suggest. Drain well.
In a small bowl, whisk together the sour cream, a gravy cube (or equivalent), and cornstarch until smooth.

Combine and Bake Again:

After 2 hours, remove the beef from the oven and increase the oven temperature to 350°F (175°C).
Discard the thyme sprigs from the baking dish.
Stir in the cooked egg noodles and the sour cream mixture until everything is well combined.
Return the dish to the oven and bake for an additional 15 minutes, until the casserole is hot and bubbling.

Garnish and Serve:

Remove the casserole from the oven and let it sit for a few minutes before serving.
Garnish with fresh parsley and serve hot.

Tips:

Trim Fat: Ensure all excess fat is removed from the beef for a leaner casserole.
Crust Formation: Searing the beef until a crust forms enhances the flavor and texture.
Broth Quality: Use a good quality, low sodium beef broth to control the saltiness of the dish.
Noodle Timing: Cooking the noodles slightly less than directed ensures they do not become mushy when baked.
Herb Removal: Don’t forget to remove the thyme sprigs before adding the noodles and sauce mixture.

This dish is perfect for family dinners or entertaining guests, offering a hearty, flavorful meal that is sure to impress. Enjoy!