Beef Stroganoff Casserole

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