Oven Baked Beef Stroganoff Recipes

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PAULA DEEN'S BAKED BEEF STROGANOFF CASSEROLE



Paula Deen's Baked Beef Stroganoff Casserole image

Make and share this Paula Deen's Baked Beef Stroganoff Casserole recipe from Food.com.

Provided by mailbelle

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs ground chuck
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
2 cups sliced fresh mushrooms
1 (14 1/2 ounce) can beef broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (16 ounce) container sour cream
3/4 teaspoon salt
1 teaspoon pepper
8 ounces wide egg noodles, cooked and kept warm
2 tablespoons butter
1 (3 ounce) can French fried onion rings

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
  • In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
  • Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
  • Stir in soup, sour cream, salt and pepper. Remove from heat.
  • Combine hot cooked noodles and butter, stirring until butter melts.
  • Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
  • Top evenly with fried onions and bake for 10 more minutes.

BEEF STROGANOFF



Beef Stroganoff image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon canola oil
4 tablespoons unsalted butter
1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced
2 cloves garlic, minced
1 medium Spanish onion, sliced
2 cups beef stock
2 tablespoons soy sauce
2 tablespoons grainy mustard
1 bay leaf
4 sprigs fresh thyme
12 ounces extra-wide egg noodles
1 cup sour cream
3 ounces cream cheese, cut into cubes and softened
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped

Steps:

  • In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
  • Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
  • In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

BEEF STROGANOFF



Beef Stroganoff image

Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 9

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish

Steps:

  • Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
  • In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
  • Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

BAKED SIMPLE MEATBALL STROGANOFF



Baked Simple Meatball Stroganoff image

If you like meatball subs, you'll love this tangy casserole that has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Bravo! -Gina Harris, Seneca, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided
3-1/2 cups spaghetti sauce
1 cup water
2 garlic cloves, minced

Steps:

  • In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes., Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella., Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.

Nutrition Facts : Calories 641 calories, Fat 39g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1234mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

BEEF STROGANOFF CASSEROLE



Beef Stroganoff Casserole image

With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.

Provided by noopster

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h

Yield 8

Number Of Ingredients 16

1 (12 ounce) package penne pasta
1 (17 ounce) package refrigerated beef roast au jus
2 tablespoons butter
2 large fresh Portobello mushrooms, stems removed, coarsely chopped
1 sweet onion, cut into thin wedges
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 (14 ounce) can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) carton sour cream, divided
1 tablespoon prepared horseradish
1 teaspoon chopped fresh dill

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.

Nutrition Facts : Calories 496 calories, Carbohydrate 43.4 g, Cholesterol 79.7 mg, Fat 24.6 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 11.5 g, Sodium 346.7 mg, Sugar 5 g

GROUND BEEF STROGANOFF



Ground Beef Stroganoff image

This Ground Beef Stroganoff brings fall comfort food to your table in just 30 minutes. Start with your favorite ground beef and bring the flavor with mushrooms, onions, garlic and spices. Stir broth with Gold Medal™ Flour to create a sauce and then blend into your beef mixture for that creamy stroganoff texture everyone will love. Pour onto your cooked egg noodles and serve to what will soon be a very full and happy family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
1 package (8 oz) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 cup sour cream
6 cups cooked egg noodles
Chopped Italian (flat-leaf) parsley, if desired

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.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g

BEEF STROGANOFF



Beef Stroganoff image

This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.

Provided by Craig Claiborne

Categories     meat, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-1/4-by-1/4-inch strips
1/2 cup (one stick) butter
1/2 cup finely chopped onion
1/2 pound mushrooms, thinly sliced
2 cups beef or chicken stock, ideally homemade
1 cup sour cream
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
3 tablespoons finely chopped parsley

Steps:

  • Combine the flour, salt and pepper. Dredge the meat in the mixture.
  • Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
  • Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
  • Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
  • Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
  • Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram

OVEN-BAKED BEEF STROGANOFF



Oven-Baked Beef Stroganoff image

Serve this simple stroganoff made with round steak over hot wide noodles. Use a wine such as a Burgundy or a zinfandel.

Provided by Sylvia Arrowood

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

5 tablespoons olive oil, divided
2 ½ pounds top round steak, cut into thin strips
1 large onion, thinly sliced
2 cups sliced fresh mushrooms
1 clove garlic, smashed
¼ cup dry red wine
¼ cup tomato paste
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf, crumbled
½ cup beef broth
½ cup sour cream

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.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.7 g, Cholesterol 65.5 mg, Fat 17 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 5.4 g, Sodium 361.9 mg, Sugar 1.7 g

OVEN BEEF STROGANOFF



Oven Beef Stroganoff image

This is a nice version of stroganoff which cooks in the oven. It's nice for company, because you can do most of the work ahead.

Provided by lazyme

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2 lbs round steaks, 1/2-inch strips
1/4 cup vegetable oil
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup red wine
1 garlic clove, minced
1/2 cup sour cream
1 large onion, sliced
2 cups mushrooms, sliced
1/4 cup tomato paste
3 tablespoons flour
1 (10 3/4 ounce) can beef consomme, condensed
1 bay leaf, crumbled
1/4 teaspoon msg (optional)

Steps:

  • Brown meat quickly in oil, then transfer to 3-quart casserole. Add salt, pepper, and wine.
  • In the drippings, saute onions until golden brown. Add mushrooms. Cook 5 minutes. Mix tomato paste, flour, consomme. Add to mixture. Add bay leaf, garlic and MSG. Mix well. Pour over meat.
  • Cover and bake at 350ºF for 1 hour. Remove casserole from oven. Slowly stir in sour cream. Serve over noodles.

Nutrition Facts : Calories 534.7, Fat 34.9, SaturatedFat 12, Cholesterol 147.9, Sodium 1704.6, Carbohydrate 9.7, Fiber 1.3, Sugar 3.6, Protein 42.7

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From recipezazz.com


GROUND BEEF STROGANOFF - THE COZY COOK
2021-06-08 Cook and crumble the ground beef and onions in a skillet. Add the garlic and cook for 1 minute. Melt the butter, then add the flour and stir to combine. Cook for 2 minutes, then add the beef broth in splashes, stirring continuously. Bring to a boil, then reduce to low. Add sour cream, mustard, Worcestershire sauce, peas, and half of the cheese.
From thecozycook.com


BEEF STROGANOFF RECIPE | MYRECIPES
Ingredient Checklist. 1 pound boneless sirloin steak, trimmed. 1 tablespoon vegetable oil, divided. Cooking spray. 2 cups uncooked medium egg noodles (about 4 ounces uncooked noodles) 1 cup chopped onion. 2 garlic cloves, minced. ¼ cup dry red …
From myrecipes.com


OVEN-BAKED BEEF STROGANOFF RECIPE - FOOD NEWS
In a large frying pan melt butter then add cooking oil. Add chopped onion and cook on low-medium heat for 3-4 minutes, mixing often. Add sliced mushrooms and cook for 5 minutes.
From foodnewsnews.com


BEEF STROGANOFF STUFFED POTATOES RECIPE | RECIPES.NET
For a fancy appetizer, create this stuffed potatoes dish with beef stroganoff as stuffing for a strong, well-rounded taste and a bit of a spicy aftertaste. Recipes.net Browse Recipes
From recipes.net


BEEF STROGANOFF CASSEROLE RECIPE - LIFEMADEDELICIOUS.CA
2018-05-21 1. Heat oven to 400ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream.
From lifemadedelicious.ca


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