Description
A comforting and convenient Beef Stroganoff Casserole that’s quick to prepare and perfect for busy days.
Ingredients
- 1 pound stewing beef, cut into bite-sized pieces
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups egg noodles
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until fragrant.
- Add the stewing beef and brown on all sides.
- Stir in the mushrooms, flour, paprika, salt, and pepper, cooking for an additional 2 minutes.
- Pour in the beef broth and bring the mixture to a simmer.
- Cook the egg noodles according to package instructions until al dente, then drain.
- Combine the drained noodles with the beef mixture in a large bowl.
- Stir in the sour cream until well mixed.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil for the last 10 minutes of baking to brown the top.
- Garnish with fresh parsley before serving.
Notes
You can make this ahead of time and store it in the fridge before baking. It’s also freezer-friendly; just freeze before baking.