Beef Stroganoff Casserole

Beef Stroganoff Casserole
Beef Stroganoff Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1/2

    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

    14 1/2 - ounce can beef broth

  • 2

    tablespoons dry sherry (optional)

  • 1

    12 - ounce bag egg noodles

  • 1

    cup sour cream

  • 2/3

    cup french-fried onions

Directions

Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. 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. 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. 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.

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