Stroganoff Casserole With A Twist Recipes

RACH'S STROGANOFF CASSEROLE IS PURE COMFORT FOOD

Steps:

• Preheat oven to 400˚F
• For the egg noodles, cook noodles two minutes less than package directions, then toss with butter and herbs, salt and pepper
• For the beef and mushrooms, heat a large skillet over medium-high heat with half the olive oil, 2 turns of the pan, add beef and brown, breaking up with the back of your spoon, season with salt, pepper and Worcestershire sauce
• Remove the beef from the skillet and set aside
• Add the remainder of the oil to the same pan, then add the mushrooms and brown
• Add the shallots or onion, garlic, thyme, salt and pepper, stir a few minutes to soften shallots, then add sherry or wine and let it evaporate and cook into the mushrooms
• Add stock and simmer 5 minutes, then stir in heavy cream and sour cream
• Add the beef back to the skillet with the mushrooms and remove from heat
• For the breadcrumbs, in a bowl, mix together melted butter, breadcrumbs, gruyere and herbs
• Toss beef and mushroom mixture with noodles
• Pour into casserole dish
• Top with gruyere and rye breadcrumbs and bake until brown and bubbly

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

STROGANOFF CASSEROLE WITH A TWIST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
• Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
• Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.

CHICKEN STROGANOFF CASSEROLE

Steps:

• Cook noodles until tender in boiling salted water.
• Meanwhile, sautee onions, garlic, and mushrooms.
• Add the chicken and sautee until just cooked through.
• Season with the tarragon, salt, and pepper.
• Remove this mixture from the pan and place in casserole dish.
• Sauce: Deglaze pan with white wine.
• Add chicken stock and bring to a simmer.
• Add cream cheese and sour cream and stir to combine.
• Thicken sauce with flour (mix with water first to avoid lumps).
• Season with salt and pepper to taste.
• Pour over chicken & veggies in casserole dish and mix inches.
• Drain pasta and add to casserole dish and mix inches.
• Topping: Crush cornflakes, and mix with parmesan, garlic salt, and oil.
• Spread on top of casserole.
• Bake at 350F for 20 minutes or until topping is golden.
• Serve with a fresh garden salad.

BEEF STROGANOFF WITH A TWIST

Steps:

• In a large skillet, cook beef cubes in butter until brown.
• Push to one side and add onions and mushrooms, cook until soft.
• In separate bowl combine sour cream, sugar, salt and dry mustard.
• Add to beef mixture on warm heat.
• Mix well.
• Serve over egg noodles.

OVEN-BAKED BEEF STROGANOFF

Steps:

• Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
• Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil.
• Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.