Beef Stroganoff Bake: A Delicious and Easy Recipe for Comfort Food Lovers

Beef Stroganoff Bake is a delightful twist on the classic Russian dish that has captured the hearts and palates of food lovers around the world. This comforting casserole combines tender strips of beef, creamy mushroom sauce, and perfectly cooked noodles, all baked to golden perfection. The origins of Beef Stroganoff date back to the 19th century, where it was first created by a Russian chef for the Stroganov family, and it has since evolved into various interpretations, each celebrating its rich flavors and textures.

People adore Beef Stroganoff Bake not only for its savory taste but also for its convenience. This dish is perfect for busy weeknights, as it can be prepared ahead of time and simply popped into the oven when you’re ready to eat. The creamy sauce envelops the beef and noodles, creating a satisfying meal that warms the soul. Whether served at a family gathering or a cozy dinner for two, this recipe is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 1 cup sour cream
• 2 cups egg noodles
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparing the Beef and Sauce

1. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced beef sirloin in batches to avoid overcrowding. Sear the beef for about 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender and have released their moisture.
3. Season the mixture with salt, black pepper, and paprika. Stir well to combine.
4. Add the Worcestershire sauce and beef broth to the skillet, scraping the bottom to deglaze and incorporate any browned bits. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.
5. Lower the heat and stir in the sour cream until fully combined. Return the seared beef to the skillet, mixing everything together. Allow it to simmer for another 2-3 minutes, then remove from heat.

Preparing the Noodles

1. While the beef and sauce are simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes.
2. Once cooked, drain the noodles and return them to the pot. Add a small drizzle of olive oil to prevent sticking and set aside.

Assembling the Bake

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked egg noodles with the beef stroganoff mixture. Stir gently until the noodles are well coated with the sauce and beef.
3. Transfer the beef and noodle mixture into a greased 9×13 inch baking dish, spreading it evenly.
4. Sprinkle the shredded cheddar cheese evenly over the top of the beef stroganoff mixture.
5. In a small bowl, combine the breadcrumbs with a tablespoon of olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the cheese layer for added crunch.

Baking the Dish

1. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
2. Once baked, remove the dish from the oven and let it cool for about 5-10 minutes before serving. This will help the layers set slightly, making it easier to serve.

Serving Suggestions

1. Garnish the Beef Stroganoff Bake with freshly chopped parsley for a pop of color and added flavor.
2. Serve hot, accompanied by a side salad or steamed vegetables for a complete meal.
3. This dish pairs well with crusty bread or dinner rolls to soak up the delicious sauce.

Storage and Reheating

1. If you have leftovers, allow the Beef Stroganoff Bake to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
2. To reheat, preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil to prevent the top from burning and heat for about 20-

   Conclusion:

   In summary, this Beef Stroganoff Bake is a must-try for anyone looking to elevate their weeknight dinner routine. The rich, creamy sauce combined with tender beef and perfectly cooked noodles creates a comforting dish that is sure to please the whole family. Not only is it delicious, but it also offers the convenience of being a one-pan meal, making cleanup a breeze. For serving suggestions, consider pairing this hearty bake with a simple side salad or some steamed vegetables to balance out the richness of the dish. If you’re feeling adventurous, you can also experiment with variations by adding mushrooms, spinach, or even a sprinkle of cheese on top before baking for an extra layer of flavor. We encourage you to try this Beef Stroganoff Bake and share your experience with friends and family. Whether you stick to the classic recipe or make your own unique twists, we’d love to hear how it turns out for you. Don’t forget to take a moment to savor each bite and enjoy the warmth and comfort that this dish brings to your table. Happy cooking! Print
   

   Beef Stroganoff Bake: A Delicious and Easy Recipe for Comfort Food Lovers

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   • Author: Dottie
   • Total Time: 60 minutes
   • Yield: 6 servings 1x

   Print Recipe

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   Description

   to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Enjoy this comforting dish any day of the week!

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   Ingredients

   Scale 1x2x3x

   • 1 pound beef sirloin, thinly sliced
   • 2 tablespoons olive oil
   • 1 medium onion, finely chopped
   • 2 cloves garlic, minced
   • 8 ounces mushrooms, sliced
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 teaspoon paprika
   • 1 tablespoon Worcestershire sauce
   • 1 cup beef broth
   • 1 cup sour cream
   • 2 cups egg noodles
   • 1 cup shredded cheddar cheese
   • 1/2 cup breadcrumbs
   • 2 tablespoons fresh parsley, chopped (for garnish)

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   Instructions

   1. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced beef sirloin in batches to avoid overcrowding. Sear the beef for about 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
   2. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender and have released their moisture.
   3. Season the mixture with salt, black pepper, and paprika. Stir well to combine.
   4. Add the Worcestershire sauce and beef broth to the skillet, scraping the bottom to deglaze and incorporate any browned bits. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.
   5. Lower the heat and stir in the sour cream until fully combined. Return the seared beef to the skillet, mixing everything together. Allow it to simmer for another 2-3 minutes, then remove from heat.
   6. While the beef and sauce are simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes.
   7. Once cooked, drain the noodles and return them to the pot. Add a small drizzle of olive oil to prevent sticking and set aside.
   8. Preheat your oven to 350°F (175°C).
   9. In a large mixing bowl, combine the cooked egg noodles with the beef stroganoff mixture. Stir gently until the noodles are well coated with the sauce and beef.
   10. Transfer the beef and noodle mixture into a greased 9×13 inch baking dish, spreading it evenly.
   11. Sprinkle the shredded cheddar cheese evenly over the top of the beef stroganoff mixture.
   12. In a small bowl, combine the breadcrumbs with a tablespoon of olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the cheese layer for added crunch.
   13. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
   14. Once baked, remove the dish from the oven and let it cool for about 5-10 minutes before serving. This will help the layers set slightly, making it easier to serve.
   15. Garnish the Beef Stroganoff Bake with freshly chopped parsley for a pop of color and added flavor.
   16. Serve hot, accompanied by a side salad or steamed vegetables for a complete meal.
   17. This dish pairs well with crusty bread or dinner rolls to soak up the delicious sauce.

   Notes

   • Der Teig darf während der Ruhezeit nicht bewegt werden.
   • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.

   • Prep Time: 20 minutes
   • Cook Time: 30 minutes