Beef Stroganoff Casserole PRINT
- YIELD: 6 servings
|2||tablespoons vegetable oil|
|½||teaspoon each salt and black pepper|
|1||pound sirloin or beef tips, cut into 1-inch pieces|
|1||medium onion, diced|
|1||10 ounce package cremini mushrooms, cleaned, trimmed and sliced|
|3||tablespoons all-purpose flour|
|1||14½ ounce can beef broth|
|2||tablespoons dry sherry (optional)|
|1||12 ounce bag egg noodles|
|1||cup sour cream|
|⅔||cup french-fried onions|
1. Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Coat a 13×9×2-inch baking dish with nonstick cooking spray.2. Heat oil in a large skillet over medium-high heat. Season steak with 1/4 tsp each of the salt and pepper. Add steak to skillet in single layer. Cook 3 to 4 minutes, turning once. Remove to a plate.
3. Reduce heat to medium and add onion. Cook 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each salt and pepper. Sprinkle with flour. Cook 1 minute. Whisk in broth. Bring to a simmer and add sherry, if using. Simmer 3 minutes.
4. Cook noodles in boiling water for 5 minutes. Drain. Remove sauce from heat and slowly stir in meat and sour cream. Add noodles and spoon into prepared dish. Cover with foil; bake at 350 degrees F for 20 minutes. Uncover and top with fried onions.