Beef, Noodle, and Mushroom Stroganoff Bake

• 1 pound beef sirloin, thinly sliced
• 8 ounces egg noodles
• 1 pound mushrooms, sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook egg noodles according to package directions; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add beef and cook until browned; remove and set aside.
4. 4 In the same skillet, sauté onions and garlic until translucent.
5. 5 Stir in flour to create a roux, cooking for 1 minute.
6. 6 Whisk in beef broth and bring to a simmer. Stir in sour cream, paprika, and black pepper.
7. 7 Return beef to skillet and mix well. Fold in cooked noodles and mushrooms.
8. 8 Transfer mixture to a greased baking dish, top with cheese, and bake for 20-25 minutes until bubbly.
9. 9 Garnish with parsley before serving.

Equipment

• Large skillet
• Baking dish
• Whisk
• Oven

Variations

• Substitute beef with chicken for a poultry twist.
• Add a splash of red wine to the sauce for extra depth of flavor.

Substitutions

• Use beef broth for gluten-free flour to keep it gluten-free.
• Swap sour cream with Greek yogurt for a lighter option.

Pairings

• Serve with a chilled Chardonnay or a robust red like Cabernet Sauvignon.

Nutrition

Tips

• For extra richness, stir in a splash of cream with the sour cream.
• This dish tastes even better the next day!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncovered for an additional 15 minutes.

Serving Suggestions

• Pairs wonderfully with a crisp green salad or garlic bread on the side.

FAQ