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:

1. Preheat the oven to 300°F.
2. In a large mixing bowl, combine the flour and spices. Set aside.
3. Trim any excess fat from the beef and coat it evenly with the flour mixture.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake for an additional 15 minutes until heated through and bubbling.
9. Garnish with fresh parsley before serving.

Enjoy your delicious Beef Stroganoff Casserole!