Michelle’s Ultimate Beef Stroganoff Casserole
Ingredients:
- 1 ½ pounds of stew beef
- 1 ½ cups of mushrooms
- 1 large onion chopped
- ⅔ cup low-sodium beef broth
- ⅓ cup flour
- ½ tsp garlic powder
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 3 sprigs fresh Thyme
For the Sauce:
- ½ cup sour cream
- 1 jar of beef gravy
- 2 tsp cornstarch
Other:
- 8 ounces dry egg noodles
- 1 tbsp parsley
Instructions:
- Preheat the oven to 300*
- In a large bowl, combine the flour and the seasonings
- Remove fat from the beef chunks and lightly toss in the flour mix
- Heat the butter and the oil in a large skillet
- Add the beef with flour and fry until a crispy coating forms
- In a 9 x 13 baking dish, add the beef, onions, mushrooms, thyme and beef broth
- Cover with foil and bake for 2 hours until the beef is fork-tender
- Next, combine the sour cream, gravy, and cornstarch in a bowl, set to the side
- Cook the noodles for two minutes less than the suggested time on the package
- Remove beef from the oven and turn the heat to 350*
- Remove the thyme sprigs from the pan, and stir in the egg noodles and gravy mix.
- Bake for 15 minutes until it is hot and bubbly
Optional:
- You can make a bread crumb topping to sprinkle on the casserole in the last 5 minutes of baking. Use Panko bread crumbs, parsley, garlic powder, and melted butter.
