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!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Season the mixture with salt, black pepper, and paprika. Stir well to combine.
- 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.
- 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.
- 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.
- Once cooked, drain the noodles and return them to the pot. Add a small drizzle of olive oil to prevent sticking and set aside.
- Preheat your oven to 350°F (175°C).
- 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.
- Transfer the beef and noodle mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese evenly over the top of the beef stroganoff mixture.
- 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.
- 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.
- 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.
- Garnish the Beef Stroganoff Bake with freshly chopped parsley for a pop of color and added flavor.
- Serve hot, accompanied by a side salad or steamed vegetables for a complete meal.
- 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