Beef Stroganoff Casserole

 

 

One of my favorite dishes that I love to make and eat has to be a classic beef stroganoff. Its something I have been making for years and years.  Classic Beef Stroganoff has always been a real favorite.

And no small wonder, with its creamy rich and tangy sauce and tender pieces of beef. This recipe I am sharing with you today for a Beef Stroganoff Casserole embodies all the wonderful flavors of the classic dish, but can be made in a fraction of the time.

 

You can either make it with lean ground beef or chopped leftover roast beef. If you are like me you are always looking for new ways to incorporate your leftovers into your menus in a delicious way that isn't boring.

This tasty casserole does just that, but the good news is that you can still make it even if you don't have any leftovers.  I find that most dishes which use ground beef can be easily adapted to use chopped leftover roast beef, and vice versa! 

 

WHAT YOU NEED TO MAKE BEEF STROGANOFF CASSEROLE

Simple every day ingredients. With the exception of the mushrooms and sour cream, they are things I always have in my kitchen. 

It may look like a long list, but it really isn't.  Most are very simple store cupboard ingredients. 

 

 

• 6 ounces (170g) egg noodles
• 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
• 1 1/4 TBS of butter
• 2 ounces (60g) mushrooms, washed and chopped
• 1 small onion, peeled and minced
• 1 small clove garlic, peeled and minced
• 1 TBS all purpose plain flour
• 3/4 cup (180ml)beef stock
• 1/2 TBS Worcestershire sauce
• 1/2 tsp Dijon mustard
• salt and black pepper to taste
• 1/3 cup (40g) sour cream
• 1/4 cup (30g) freshly grated white cheddar cheese
• 1/4 cup (30g) dry bread or cracker crumbs

 

The recipe uses egg noodles, but don't worry if you don't have any. Mafalda, Fettuccini,  or any other flat noodle will work very well. You could even use elbow macaroni, although it is not strictly traditional.

I always grate my own cheese.  Those pre-grated cheeses have something added to them to make them flow easily.  I just prefer to grate my own.

 

I use full fat sour cream for this and cannot say with impunity if using low fat sour cream would work or not.

I just use ordinary white closed cup mushrooms, and a good condensed stock, which I dilute with boiling water to make the full amount needed. 

 

HOW TO MAKE BEEF STROGANOFF CASSEROLE

This is really a simple casserole to make. I love dishes like this that go together quickly and easily. Nothing could be simpler.

Cook the egg noodles (or whichever pasta you are using) according to the package directions. Drain, rinse and set aside in a bowl.

If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.

Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.

 

Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes. 

Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef. Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream. 

Pour this mixture over top of the egg noodles in the bowl and toss  everything together to coat evenly with the sauce.

Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.

Melt the remaining butter and toss with the bread crumbs.

Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.

Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.

This is a casserole which is also very easily doubled or tripled to feed more than two people. If you do double or triple it, the timings will remain the same.

This can totally be made a day ahead of when you want to serve it.  Simply cover it with plastic wrap and chill.  Bring it to room temperature prior to baking it.

If you are making it ahead I would not add the cheese and bread crumb topping until just prior to baking. 

I don't recommend freezing it because of the sour cream, which may separate.

 

This is a casserole that goes very well with crusty bread or toasty garlic bread.  A salad on the side is also very nice. 

Steamed vegetables also go very well.  I really hope that you will be inspired to want to make this delicious casserole and that you enjoy its rich creamy flavors!  Ground beef or roast beef, both versions are delicious! 

Beef Stroganoff Casserole

Yield: 2

Author: Marie Rayner

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

This hearty weeknight dinner can either be made with ground beef or leftover roast beef, chopped. It's rich flavors and lush creamy sauce make it a real favorite with everyone.

Ingredients

• 6 ounces (170g) egg noodles
• 1/2 pound (226g) extra lean ground beef (or chopped leftover roast beef)\
• 1 1/4 TBS of butter
• 2 ounces (60g) mushrooms, washed and chopped
• 1 small onion, peeled and minced
• 1 small clove garlic, peeled and minced
• 1 TBS all purpose plain flour
• 3/4 cup (180ml)beef stock
• 1/2 TBS Worcestershire sauce
• 1/2 tsp Dijon mustard
• salt and black pepper to taste
• 1/3 cup (40g) sour cream
• 1/4 cup (30g) freshly grated white cheddar cheese
• 1/4 cup (30g) dry bread or cracker crumbs

Instructions

1. Cook the egg noodles according to the package directions. Drain, rinse and set aside in a bowl.
2. If you are using ground beef, add it to a skillet and scramble fry it until it is browned. Remove and set aside.
3. Add 1 TBS of the butter to the skillet along with the onion and mushrooms. Cook, stirring frequently until golden brown. Add the garlic and cook for about 30 seconds, until quite fragrant. Season to taste with salt and black pepper.
4. Stir in the flour and cook for a minute, then slowly add the beef stock, stirring constantly. Bring to a simmer and leave to cook and thicken for about 5 minutes. Whisk in the Worcestershire sauce, Dijon mustard, and ground beef/cooked beef.
5. Taste and adjust seasoning as required. Remove from the heat and stir in the sour cream. Pour this mixture over top of the egg noodles in the bowl and toss to coat.
6. Preheat the oven to 375*F/190*C/gas mark 5. Have ready a 2 cup shallow casserole dish which you have buttered. Pour the noodle mixture into the dish.
7. Melt the remaining butter and toss with the bread crumbs.
8. Sprinkle the cheese over top of the noodle mixture in the dish and then sprinkle the buttered bread crumbs over top.
9. Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Serve hot.

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