Ground Beef Stroganoff Casserole Recipes

COMFORTING BEEF STROGANOFF CASSEROLE

Steps:

• In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up.
• Drain grease, add oil, mushrooms, onion and garlic.
• Cook and stir until onion is tender, about 2 minutes.
• Add wine (*or sub), reduce heat to med-low and simmer 3 minutes.
• Stir in soup, sour cream and mustard until combined.
• Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan.
• Cover and bake at 350°F for 20 minutes.
• Uncover and bake 10 minutes longer.
• *Serve with tossed salad and garlic bread.

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.

BEEF STROGANOFF CASSEROLE

Steps:

• Saute onion and butter in skillet.
• Add and saute beef until cooked through.
• Add flour, spices, and mushrooms.
• Simmer for 5 min.
• Add soup and water.
• Simmer for 10 min.
• REMOVE FROM HEAT and stir in sour cream.
• Add parsley and extra paprika for garnish.
• Serve over noodles, pasta, rice or serve as a main dish by itself.
• Easy and fast!

HAMBURGER STROGANOFF SKILLET

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

GROUND BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
• Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
• Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until bubbling, about 25 minutes.

EASY GROUND BEEF STROGANOFF CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish with cooking spray. Place a large stockpot filled with at 4 quarts water and 1 Tablespoon salt over high heat. When it comes to a rolling boil, cook noodles for the time specified on the package. Drain. While water heats and pasta cooks, place a 10 or 11 inch x 3 inch deep pot over medium high heat. Add the beef and cook until it is no longer pink, breaking up chunks with the back of a spoon. Use a slotted spoon to remove meat, but leave any fat and juices in the pan. Over medium heat, cook the onions and thyme in the same pan about 2 minutes until onion is translucent. Add mushrooms and continue to cook on medium high heat, stirring until liquids have released from the mushrooms and then evaporated, about 5 minutes. Return meat to the pan, add broth and tomato paste and stir over medium heat 2 minutes. Off heat, stir in sour cream and salt and pepper. Add noodles to the pan and stir, then add meat and about half the mozzarella, stirring just to combine. Pour into prepared bake dish and sprinkle with remaining cheese. Cover with a piece of foil which has been sprayed with cooking spray and bake 25 minutes. Remove foil and continue to bake until lightly browned, about 10 more minutes. What Is Beef Stroganoff? You may have eaten your fair share of beef stroganoff in your time, but you may not know the origins of this delicious dish. Beef stroganoff is a Russian dish that dates back to the 19th century. The dish traditionally features pieces of beef that are served in a sauce made from sour cream. Beef stroganoff recipes today also usually feature a combination of garlic, onions, and mushrooms. The creamy mixture of beef and vegetables tastes best when served over rice or egg noodles. It is theorized that the dish was named after a member of the prominent Stroganov family of Russia. Although beef stroganoff originated in Russia, beef stroganoff recipes have grown in popularity, with variations cropping up throughout the world. Beef stroganoff can be made traditionally and served over rice or noodles, but it can also easily be transformed into easy ground beef casserole recipes, like with the above Easy Ground Beef Stroganoff Casserole.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

EASY GROUND BEEF STROGANOFF

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.

HAMBURGER STROGANOFF CASSEROLE

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with nonstick cooking spray. Cook egg noodles as directed on package. Drain; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, cook ground beef, mushrooms and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain; remove beef mixture from skillet.
• In same skillet, combine gravy mix, pepper and water; mix well. Cook over medium-high heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly. Remove from heat. Stir in sour cream and nutmeg.
• Add cooked noodles and beef mixture to gravy; stir to combine. Spoon mixture into sprayed casserole; cover.
• Bake at 375°F. for 30 to 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley.

EASY BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook noodles as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook and stir 5 min. Add mushrooms; cook and stir 5 min. Add meat to skillet; cook, stirring to break up meat, until no longer pink, about 5 min. Add Worcestershire sauce and pepper; cook 1 min.
• Add flour to meat mixture; cook and stir 1 min. Add broth; cook and stir 5 min. Turn off heat; stir in sour cream.
• Add noodles and 2 Tbsp. Parmesan to meat mixture; mix well and spoon into 2-qt. round baking dish. Sprinkle with remaining Parmesan. Bake, uncovered, 20 to 25 min. or until heated through. Sprinkle with parsley.

ONE SKILLET GROUND BEEF STROGANOFF RECIPE BY TASTY

Steps:

• Add olive to a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until tender, 5 to 6 minutes. Transfer the mushrooms to a plate.
• In the same pan, add the butter. Add the onion, ground beef, and garlic powder. Stir until the meat is browned, breaking it up as you stir.
• Drain any excess fat and return the pan to the stove.
• Add the flour and paprika. Stir until thick, about 1 to 2 minutes.
• Add the sherry, and stir, scraping up any brown bits from the bottom of the pan.
• Add the beef broth and bring the mixture to a boil.
• Add the egg noodles, salt, and pepper. Reduce the heat to simmer. Cover the pan with a lid.
• Stir often, until the noodles are tender, about 8 to 10 minutes.
• Return the mushrooms to the pan and stir to combine.
• Add the sour cream and stir. Top with chopped parsley.
• Enjoy!