Beef Stroganoff Casserole



°1½ lbs of cooked beef

°1½ cups of mushroom halves.

°1 large onion, chopped.

°4 sprigs of fresh thyme.

°⅓ cup all-purpose flour.

°Half a teaspoon of garlic powder.

°A teaspoon of table salt.

°Half teaspoon ground black pepper.

°A teaspoon of paprika.

°2 tsp sunflower oil.

°2 tablespoons of soft butter.

°Half a cup of low-sodium beef broth.

°Dry Egg Noodles I used an 8 oz Pkg.

°1 tablespoon of fresh parsley.

*How to make 

Start by preheating your oven to 300 degrees Fahrenheit before you start cooking. Then add the flour and spices in a large mixing bowl. Set the container aside.

Next, trim off any excess fat from the meat and toss it gently with the flour mixture to coat it well.

In a frying pan, heat the vegetable oil and butter over medium heat until the butter melts. Add the ground beef pieces and cook until a crust forms on each side, about 3 minutes per side.

Place all ingredients in a 9" x 13" skillet and mix well. Add the meat broth and mix well. Bake for 2 hours, or until fork tender if using aluminum foil.

Meanwhile, whisk the sour cream, bouillon cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for two minutes shorter than the box directions suggest. Drain it well.

Remove the steak from the oven and increase the temperature to 350°F. Remove thyme sprigs from skillet and whisk in egg noodles and broth mixture until everything is well combined. Bake for another 15 minutes, until the mixture is hot and bubbling.

Enjoy !

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