In casserole form, the vintage classic Beef Stroganoff. Everything tastes better in casserole shape, don’t you think? Whether cooked on the stovetop or baked in the oven, this ground beef stroganoff dish is simple to prepare from scratch and tastes delicious!
Beef Stroganoff is one of my favorite dishes; it’s the ultimate comfort meal! A thick and savory sauce is slathered over tender meat, mushrooms, and onions, which have been roasted to perfection. Traditional stroganoff is elevated to another level with this dish, which bakes the soft noodles in a sour cream gravy sauce. The noodles soak up all of the exquisite taste, resulting in a meal that is impossible to turn down.
Beef stroganoff is often prepared using sirloin (or ground steak), and no matter how many times I make it, the beef never seems to be soft enough. I set out to produce a beef stroganoff that was exceptionally tender while making sure it was easy to cook and full of flavor.
By roasting it low and slow, this dish turns affordable stewing beef into extremely soft meat. After all, this recipe is wonderfully delectable and bursting with flavor, with the meat virtually melting in your mouth!
- 1½ Lbs.Of stewing beef.
- 1½ Cups.Of halved mushrooms.
- 1 large chopped onion.
- 4 sprigs of fresh thyme.
- ⅓ Cup.Of all-purpose flour.
- ½ Tsp.Of garlic powder.
- ½ Tsp.Of table salt.
- ½ Tsp.Of ground black pepper.
- ½ Tsp.Of paprika.
- 2 Tbsp.Of sunflower oil.
- 2 Tbsp.Of soft butter.
- ⅔ Cup.Of low sodium beef broth.
- Dry egg noodles; I used an 8-ounces Pkg.
- 1 Tbsp.Of fresh parsley.
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