Beef Stroganoff Casserole
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
- Dry egg noodles (8-ounce package)
- 1 tbsp fresh parsley
Instructions:
- Preheat the oven to 300°F.
- In a large mixing bowl, combine the flour and spices. Set aside.
- Trim any excess fat from the beef and coat it evenly with the flour mixture.
- Heat vegetable oil and butter in a skillet over medium-high heat. Cook the beef until browned on each side, approximately 3 minutes per side.
- Place all ingredients in a 9×13-inch baking pan and mix well. Pour in the beef broth and stir to combine. Cover with aluminum foil if preferred. Bake for 2 hours or until the beef is tender.
- Meanwhile, whisk together sour cream, gravy cube, and cornstarch until smooth. Cook the egg noodles for 2 minutes less than directed on the package. Drain well.
- Once the beef is cooked, increase the oven temperature to 350°F. Remove the thyme sprigs from the pan and stir in the cooked egg noodles and gravy mixture until fully incorporated.
- Bake for an additional 15 minutes until heated through and bubbling.
- Garnish with fresh parsley before serving.
Enjoy your delicious Beef Stroganoff Casserole!