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How To make Beef Stroganooff Casserole
1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion
chopped
3 cloves garlic :
minced
1/4 cup white wine
1 can (10 3/4 oz.) cream of mushroom soup undiluted
1/2 cup sour cream
1 Tablespoon Dijon mustard
4 cups cooked egg noodles
chopped fresh parsley :
optional Radish slices and fresh Italian parsley -- optional
Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to seperate beef. Drain fat from skillet; set aside beef.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated.
Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desiered. Garnish with radish and parsley sprigs, if desired.
Makes 6 servings.
How To make Beef Stroganooff Casserole's Videos
Best Beef Stroganoff Recipe | Classic Russian Dish
Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making best Beef Stroganoff is easy! All you have to do is to follow along with this video.
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic.
This classic beef stroganoff recipe uses traditional Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland, and interestingly enough the world over.
INGREDIENTS
1 tbsp oil
1 tbsp butter
1 onion
0.5 lbs mushrooms
1 lbs beef steak such as sirloin or rump
60ml/1/4 cup brandy
salt to taste
pepper to taste
125ml/1/2 cup beef stock
1 bay leaf
1 tsp whole grain mustard
250ml/1 cup full fat sour cream or creme fraiche
chopped parsley for garnish
Print out the recipe at
TIMESTAMPS
0:00 Intro
0:35 Preparing beef
0:45 Frying the ingredients
1:39 Making the sauce
2:20 Serving suggestions
2:43 Taste test!
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Beef Stroganoff & Green Bean Casserole Recipe | Pampered Chef
This one-pot meal puts classic flavors in a modern pairing. Use either your Rockcrok® Everyday Pan or Deep Covered Baker to make this one of your go-to meals.
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Beef Stroganoff & Green Bean Casserole Recipe | Pampered Chef
Easy Beef Stroganoff Casserole
Beef Stroganoff or Stroganov?! | Chef Jean-Pierre
Hello There Friends, This is really a classic. According to the stories it was created by a French chef attached to the Russian court of Count Pavel Stroganov (1774–1817). This is a remake of my original Recipe that we published 10 years ago! It is really delicious be sure to try it, you and your family will love it!!!
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❤️ This is the pot Chef uses to make the stew:
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Easy Beef Stroganoff Recipe
I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.
Beef stroganoff casserole
Beef stroganoff casserole
Cooking with Twinadime..
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