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

Sauce:

  • ½ cup sour cream
  • 1 jar of beef gravy
  • 2 tsp cornstarch

Other:

  • 8 ounces dry egg noodles
  • 1 tbsp parsley

Instructions

FIRST STEP:

Preheat the oven to 300*

In a large bowl, combine the flour and the seasonings

SECOND STEP:

Remove fat from the beef chunks and light toss in the flour mix

Heat the butter and the oil in a large skillet

THIRD STEP:

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

FOURTH STEP:

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

FIFTH STEP:

Cook the noodles for two minutes less than suggested time on the package

Remove beef from the oven and turn heat to 350*

SIXTH STEP:

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.

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