How to make 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
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 light 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 the cornstarch in a bowl, set to the side
Cook the noodles for two minutes less than suggested time on the package
Remove beef from the oven and turn heat to 350*
Remove the thyme sprigs from the pan, 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.
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 140 | TOTAL FAT: 22g | SATURATED FAT: 12g | TRANS FAT: 10g | CHOLESTEROL: 180mg | SODIUM: 30mg | CARBOHYDRATES: 340g | SUGAR: 26g | PROTEIN: 12g