You are here

Beef Stroganoff Casserole

Beef Stroganoff Casserole

Nutrition Facts
  • cal. (kcal) 522
  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 20 mins at 350°F
  • Cook: 21 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 8 people

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

  1. 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.
  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.

Nutrition Information for Beef Stroganoff Casserole

Servings Per Recipe: 6
PER SERVING: 522 cal., 21 g total fat (8 g sat. fat), 120 mg chol., 665 mg sodium, 50 g carb. (2 g fiber), 27 g pro.

Love it? Share now!

Comments

Loading comments...