Beef Stroganoff Casserole
Tender beef, mushrooms and onions roasted to perfection and smothered in a rich flavorful sauce.
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- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 ½ pounds beef chuck roast (trimmed and cubed, or stewing beef)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- ⅔ cup reduced sodium beef broth
- 3 to 4 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
- 1 ½ cups halved mushrooms
- 1 large onion (chopped)
- ½ cup sour cream
- 12 ounces beef gravy (1 box or can)
- 2 teaspoons cornstarch
- 8 ounces egg noodles (measured dry)
- 1 tablespoon chopped fresh parsley
Langkah-langkah
Preheat oven to 300°F.
In a large bowl, combine the flour & seasonings. Set aside.
Remove any fat from the beef and gently toss with the flour mixture to coat.
Heat the vegetable oil and butter in a skillet over medium high heat. Add the dredged beef chunks and brown until a crust forms on each side.
In 9×13 inch pan combine beef, onions, mushrooms, thyme and beef broth Cover tightly with tin foil and bake for 2 hours or until beef is fork tender.
Meanwhile, combine the sour cream,Simply Better Gravy and cornstarch in small bowl and set aside.
Cook the egg noodles 2 minutes less than indicated on the package. Drain well.
Remove the beef from the oven and turn the oven up to 350°F.
Remove the thyme sprigs from the pan, stir in the egg noodles and the gravy mixture.
Bake an additional 15 minutes or until hot and bubbly.
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