Beef Stroganoff Casserole
If you like beef, you'll love this recipe. It's hearty and rich, perfect for a family dinner. Serve with a green salad and bread sticks.
INGREDIENTS | SERVES 6
- 1½ pounds beef chuck steak
- 3 tablespoons flour
- 1 teaspoon dried oregano leaves
- ⅛ teaspoon pepper
- 2 tablespoons butter
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 cups egg noodles
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (14-ounce) can beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
Preheat oven to 350°F. Cut steak into 1″ cubes; trim and discard excess fat. Toss with flour, oregano, and pepper.
Melt butter in large skillet; brown beef on all sides. Add onion, garlic, and carrots; cook and stir for 8 minutes. Meanwhile, cook egg noodles until almost al dente according to package directions.
Add soup and broth; bring to a simmer. Simmer for 10 minutes. Remove from heat and stir in sour cream and Worcestershire sauce.
When noodles are done, drain and add to beef mixture. Place in 3-quart casserole. Bake for 30 to 35 minutes until casserole is bubbly.
