HOMEMADE GROUND BEEF STROGANOFF CASSEROLE

This beef recipe may be a stroganoff casserole is a simple , make-ahead dinner idea made with no cream of mushroom soup. Pure homemade and delicious!

Make a Tug-front casserole recipe in my heart string, and therefore the sauce during this one is so rich and Creamy. Plus, it's made without cream mushroom soup. Adding the Italian seasoning to the bottom beef may be a good way of adding an additional flavor.

HOMEMADE GROUND BEEF STROGANOFF CASSEROLE

Mushrooms and peas Make a pleasant addition to the present casserole. Mushrooms are often added at an equivalent time as diced onions, while peas are often added to the sauce when soured cream is stirring in.

Adding a chicken or beef stock to a boiling pasta water gives the noodle flavor kick!

Remove the meat from the pot. Cook the onion diced, then add the garlic. Add butter and beef stock . Add the soured cream , Dijon mustard, and half the cheese until it melts and smooth.

These casseroles are often prepared up to 2 days before time and are stored within the refrigerator until ready for baking.

INGREDIENTS:

• 8 oz. egg noodles uncooked
• 2 teaspoons olive oil
• 1 lb. ground beef I use 85% lean
• Salt/Pepper to taste
• 1 onion finely diced
• 2 cloves garlic minced
• 3 Tablespoons butter
• 2 Tablespoons flour
• 2 ½ cups beef broth
• ¾ cup sour cream
• 1 Tablespoon Dijon mustard
• 1 + 3/4 cups cheddar cheese, shredded
• Parsley to garnish

INSTRUCTIONS:

1. Cook the egg noodles for one minute less than instructed on the package. Drain and set aside.
2. Heat the olive oil over medium-high heat in a Dutch Oven or large pot. Add the ground beef and cook and crumble until it’s browned and cooked through. Season with desired amounts of salt and pepper. 
3. Remove the cooked beef from the pot and set aside, leave the grease in the pan.
4. Add the onion to the pan and sauté over medium heat for 5 minutes, until soft and translucent.
5. Add the minced garlic and cook for additional minute, until fragrant.
6. Add the butter to the pan and swirl around until it’s melted.
7. Use a fork to stir in the flour and cook for 1 minute, stirring continuously.
8. Stir in half of the beef broth until incorporated, then add the second half.
9. Use a spatula to scrape up the brown bits from the bottom of the pan, this will give the sauce plenty of flavor.
10. Mix in the sour cream, mustard, and half of the cheese until well-combined. (Sour cream will keep melting and will eventually incorporate into the mix.) Let it simmer for 3-5 minutes, until thickened.
11. Add the ground beef back to the sauce. Use a silicone spatula to carefully mix in the egg noodles.
12. Pour into a 9x13 greased casserole dish and top with remaining cheese.
13. If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
14. If serving at a later date, cover and refrigerate until ready to serve, up to two days.
15. Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
16.  Top with chopped parsley and serve!

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