In casserole form, the vintage classic Beef Stroganoff. Everything tastes better in casserole shape, don’t you think? Whether cooked on the stovetop or baked in the oven, this ground beef stroganoff dish is simple to prepare from scratch and tastes delicious!
Beef Stroganoff is one of my favorite dishes; it’s the ultimate comfort meal! A thick and savory sauce is slathered over tender meat, mushrooms, and onions, which have been roasted to perfection. Traditional stroganoff is elevated to another level with this dish, which bakes the soft noodles in a sour cream gravy sauce. The noodles soak up all of the exquisite taste, resulting in a meal that is impossible to turn down.
Beef stroganoff is often prepared using sirloin (or ground steak), and no matter how many times I make it, the beef never seems to be soft enough. I set out to produce a beef stroganoff that was exceptionally tender while making sure it was easy to cook and full of flavor.
By roasting it low and slow, this dish turns affordable stewing beef into extremely soft meat. After all, this recipe is wonderfully delectable and bursting with flavor, with the meat virtually melting in your mouth!
INGREDIENTS LIST:
- 1½ Lbs.Of stewing beef.
- 1½ Cups.Of halved mushrooms.
- 1 large chopped onion.
- 4 sprigs of fresh thyme.
- ⅓ Cup.Of all-purpose flour.
- ½ Tsp.Of garlic powder.
- ½ Tsp.Of table salt.
- ½ Tsp.Of ground black pepper.
- ½ Tsp.Of paprika.
- 2 Tbsp.Of sunflower oil.
- 2 Tbsp.Of soft butter.
- ⅔ Cup.Of low sodium beef broth.
- Dry egg noodles; I used an 8-ounces Pkg.
- 1 Tbsp.Of fresh parsley.
FOR THE SAUCE, I USED:
- ½ Cup.Of sour cream.
- 2 Tsp.Of cornstarch.
- 1 cube.Of Gravy beef flavor.
PREPARATION:
1st Step – Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.
2nd Step – After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
3rd Step – In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.
4th Step – Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.
5th Step – In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth.
6th Step – Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.
7th Step – Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit. Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined.
8th Step – Bake for a further 15 minutes, just until the mixture is hot and bubbling.
