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.
- Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.
- In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.
- Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit.
- Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined. Bake for a further 15 minutes, just until the mixture is hot and bubbling.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!