Description
A hearty and comforting beef stroganoff casserole that combines tender stewing beef, mushrooms, and egg noodles in a rich, savory sauce. Perfect for family dinners or meal prep.
Ingredients
Scale
- 1½ lbs of stewing beef
- 1½ cups of halved mushrooms
- 1 large onion, chopped
- 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
- 8 oz package of dry egg noodles
- 1 tbsp of fresh parsley
- Sour cream (amount not specified in original recipe)
- Gravy cube (amount not specified in original recipe)
- Cornstarch (amount not specified in original recipe)
Instructions
- Preheat and Prepare – Preheat your oven to 300°F. In a large mixing bowl, combine the flour, garlic powder, salt, black pepper, and paprika. This seasoned flour mixture will coat the beef and help create a delicious crust.
- Prepare the Beef – Trim any excess fat from the stewing beef. Gently toss the beef pieces in the seasoned flour mixture until they’re well coated on all sides. This coating will not only add flavor but also help thicken the sauce as it cooks.
- Sear the Beef – Heat the sunflower oil and butter in a large skillet over medium-high heat until the butter is melted. Add the flour-coated beef pieces to the hot pan, being careful not to overcrowd. Cook until a golden-brown crust forms on each side, about 3 minutes per side. This searing process locks in juices and develops rich flavor.
- Assemble the Casserole – Transfer all ingredients (seared beef, chopped onion, halved mushrooms, and thyme sprigs) to a 9×13-inch baking dish. Pour the beef broth over the mixture and stir well to combine all ingredients evenly.
- First Bake – Cover the baking dish with aluminum foil and bake for 2 hours, or until the meat is fork-tender. The slow cooking process allows the beef to become incredibly tender while the flavors meld together.
- Prepare the Sauce and Noodles – While the beef is baking, whisk together the sour cream, gravy cube, and cornstarch in a small bowl until smooth. This mixture will create a creamy gravy. Cook the egg noodles for 2 minutes less than the package directions indicate, as they will continue cooking in the oven. Drain thoroughly.
- Final Assembly and Bake – Remove the casserole from the oven and increase the temperature to 350°F. Remove the thyme sprigs from the baking dish. Add the partially cooked egg noodles and the sour cream mixture to the beef. Stir until everything is well combined. Return to the oven and bake uncovered for an additional 15 minutes, until the mixture is hot and bubbling.
- Serve – Garnish with fresh parsley before serving for a pop of color and fresh flavor.
Notes
- For best results, choose a good quality stewing beef like chuck roast, which becomes tender with slow cooking.
- You can add a splash of Worcestershire sauce or a tablespoon of Dijon mustard to enhance the flavor.
- This dish can be made ahead and refrigerated before the final baking step.
- For a richer flavor, you can use a combination of beef broth and red wine.
- Garnish with a dollop of sour cream for extra creaminess.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Russian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg