Beef Stroganoff Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef
Salt/Pepper, to taste
1 onion, finely diced
2 cloves garlic, minced
3 Tablespoons butter
3 Tablespoons flour
2 1/2 cups beef broth
3/4 cup sour cream, close to room temperature
1 teaspoon Worcestershire sauce
1 Tablespoon Dijon mustard
8 oz. sliced mushrooms*
2 cups cheddar cheese, shredded
8 oz. egg noodles, uncooked
Parsley, to garnish
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Directions: |
Directions:Preheat oven to 375°. Cook and crumble the ground beef on medium-high for 2 minutes. Add the onions and cook until the ground beef is cooked through, about 3 more minutes. Drain any grease, then add the garlic and cook for 1-2 minutes.
Stir in the butter until melted. Sprinkle on the flour and mix to incorporate. Cook for 2 minutes or until you can no longer smell flour. Add the beef broth in splashes, stirring continuously. Don't add too much at once. Use a silicone spatula to clean the "fond" from the pan, this will give the sauce plenty of flavor.
Bring to a boil, then reduce heat to low. Add in the sour cream, Worcestershire sauce, mustard, mushrooms and 1 cup of the cheese. Let the sauce simmer on low while you boil the pasta for 1 minute less than al dente (refer to package for time). Drain and add the pasta to the sauce. Stir to combine. Transfer it to a lightly greased 9 x 13-inch casserole dish. Top with remaining cheese. Cover and bake for 20 minutes. Sprinkle with fresh parsley and serve! Serves 6.
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Personal
Notes: |
Personal
Notes: *Cook mushrooms separately to release some of the water, concentrate their flavor, and give them a nice golden color. Add them to the stroganoff when you add in the cooked noodles. This lets them retain their color, texture, and flavor.
This recipe is comfort food at its best!
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