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Beef Stroganoff Casserole


Beef Stroganoff Casserole




or 1½ lbs. Beef for stewing.

or 1½ cups. Halve mushrooms.

or 1 large onion, chopped.or 4 sprigs of fresh thyme.


or ⅓ cup. All-purpose flour.

or ½ tbsp. Garlic powder.or ½ tbsp. From table salt.

or ½ teaspoon. Ground black pepper.

or ½ tsp.Of peppers.

or 2 tbsp. sunflower oil.


or 2 tbsp. Soft butter.or ⅔ cup. Low sodium beef broth.

or dried egg noodles; I used an 8 ounce package.

or 1 tbsp. Made from fresh parsley.

How to prepare Beef Stroganoff Casserole .


First, preheat the oven to 300°F before you begin cooking. Next, add the flour and spices to a large mixing bowl.


Set the container aside.

Then remove the excess fat from the meat and carefully add it to the flour mixture so that it is well coated.

In a skillet, heat the vegetable oil and butter over medium-high heat until the butter melts.Add the dredged beef

pieces and cook until a crust forms on each side, about 3 minutes per side.

Place all ingredients in a 9 x 13 inch pan and mix well. Add the beef broth and stir well. Bake for 2 hours, or until


meat is tender when pierced with a fork if using aluminum foil.

Meanwhile, stir together sour cream, salsa cubes and cornstarch in a small bowl until smooth.Cook the egg

noodles for 2 minutes less than the instructions on the package. Drain well.

Remove the steak from the oven and increase the temperature to 350 degrees Fahrenheit. Remove the thyme

sprigs from the pan and stir in the egg noodle and sauce mixture until well combined. Bake for another 15

minutes until the mixture is hot and bubbly.

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