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Ingredients
- 1½ Lbs.Of stewing beef.
- 1½ Cups.Of halved mushrooms.
- 1 large chopped onion.
- 4 sprigs of fresh thyme.
- ⅓ Cup.Of all-purpose flour.
- ½ Tsp.Of garlic powder.
- ½ Tsp.Of table salt.
- ½ Tsp.Of ground black pepper.
- ½ Tsp.Of paprika.
- 2 Tbsp.Of sunflower oil.
- 2 Tbsp.Of soft butter.
- ⅔ Cup.Of low sodium beef broth.
- Dry egg noodles; I used an 8-ounces Pkg.
- 1 Tbsp.Of fresh parsley.
How To Make Beef Stroganoff Casserole
Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.
After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.
