This is a very simple, make-ahead dish your family will love especially during these cold months. Yes, it may have a few calories/carbs but after getting through our first snowfall of the season (9 whopping inches) I was in need of a little comfort! This storm broke a record for the most snow on November 11th! It’s not even winter yet – I think Southern Michigan missed Fall this year.
This is a Russian dish attributed to French chefs working for the Stroganov family back in the mid-19th century. Originally it was a dish of sauteed pieces of beef served in a sauce with sour cream. Over time it became very popular around the world and with many variations. In the United States it is often made with beef, mushrooms, onions and a sour cream sauce served over noodles or rice.
Beef Stroganoff Casserole
- 8 oz. egg noodles (I used yolk-free dumplings and boiled them in beef broth/water mix)
- 1 lb. ground beef (I used 80/20)
- salt and pepper to taste
- 1 onion, finely diced
- 2 large garlic cloves, minced
- 3 tbsp. unsalted butter
- 2 tbsp. flour
- 2-1/2 cups beef broth (homemade is always the best)
- 1/2 tbsp. soy sauce to kick the beef flavor up
- 3/4 cup sour cream
- 1 tbsp. Dijon mustard
- 2 cups sharp cheddar cheese, shredded (8 oz. block of cheese)
- parsley to garnish (unfortunately the early snow buried my fresh parsley)
Cook the egg noodles, drain and set aside; do not overcook.
Cook the beef until it is no longer pink; season with salt and pepper. Remove and set aside. Leave the grease in the pan.
Saute the onion until translucent 5-10 minutes; add the garlic and cook another minute. Add the butter and stir until it melts. With a whisk stir in the flour for 2 minutes, stirring occasionally. Stir in half of the beef broth until blended then add the second half. Add the soy sauce to provide a deeper beef flavor.
Mix in the sour cream, mustard and half of the cheese until combined. Simmer for 5 minutes or until thickened.
Return the beef to the sauce and add the egg noodles.
Pour into a 9×13-inch dish and top with remaining cheese. Bake uncovered at 375 degrees for 20 minutes.
You can make this a few days ahead. If you did bake the refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
Recipe by cookingwithauntjuju.com
Just a lovely, onion sauce…
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YUM! 😋🌿
I knew you would like this Gail 🙂
That is one dish I forget about making, yet every time I have dinner out with friends, one of the guys always orders it….and cleans his plate!😜
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sounds delicious and very warming. probably not the best dish for us in our 30C+ days at the moment! and the smoke and the bushfires …
Not a good recipe when the temps are in the 80’s Sherry but when it’s cooler this dish will warm your tummy 🙂
Ah, thanks for reminding me of this dish. I haven’t made it for years, and it’s so good. I love the sour cream in it. My husband always told me he hated cream cheese, sour cream, etc., but loved this dish. I had to keep a few things hidden back in the day !!!
I really enjoy the old standard dishes that have become a part of American cuisine. This recipe is easier than browning the meat cubes. I am reminded of the differences in “taste” I had with Gene and wonder how we made it for over 35 years 🙂
This is what I’d call comfort food! It’s always warm where I leave, but I’ll still try this 🙂 Your first photo makes me miss the snow so bad….
Thanks! I like the snow but it came too early this year. I can’t imagine not having ” 4 seasons” 🙂
This looks delicious. There are so many wonderful variations when it comes to Beef Stroganoff. The recipe that I usually use calls for cubes of left-over roast beef, and does not include any cheese.
There sure is Sheryl – that’s why it is a fun dish to make. I always like cheese in a recipe 🙂
Wow, we live in Sweden and haven’t even seen a snowflake so far this year. Sorry about you fall not making an appearance, but maybe you’ll have a white Christmas. I love Beef Stroganoff but have not tried a casserole like yours. We have snow in the forecast next weekend, so this will make it to the table.
My daughter lives just a few miles from the Tillamook Creamery in Tillamook, OR and we used to visit it regularly. They make incredible waffle cones to fill with their fresh-made ice cream. If you have not been and you’re in western, Oregon it’s worth a visit.
November 11th was very early for southern Michigan and so much! It’s all gone and we haven’t had anything since except flurries/sleet. I love Tillamook cheese – now the local stores carry it as I use to have to go to a cheese shop. What fun to live near a creamery like that – it would be dangerous for me but fun 🙂