Beef Stroganoff Casserole ~ from Family Circle - September 2012

One of Jeff's and my favorite dinners is Beef Stroganoff.  It is a special treat for us when I make it.  So here's a little twist on the classic Beef Stroganoff. 

Makes: 6 servings

Prep: 20 minutes

Cook: 21 minutes

Bake at 350 for 20 minutes

Ingredients:

2 Tbsp vegetable oil

1/2 tsp salt

1/2 tsp pepper

1 lb sirloin or beef tips, cut into 1-inch pieces

1 medium onion, diced

1 pkg (10 oz)  cremini mushrooms, cleaned, trimmed & sliced (optional - I am allergic to mushrooms so we do not include them in our stroganoff)

3 Tbsp all-purpose flour (you could probably try it with a rice flour if you are gluten free)

1 can (14.5 oz) beef broth

2 Tbsp Dry Sherry (optional) - we don't include alcohol in our cooking either

1 bag (12 oz) egg noodles

1 cup sour cream

2/3 cup french-fried onions

Directions: 

Heat oven to 350.  Bring a large pot of salted water to boiling.  Coat a 13 x 9 x 2 baking dish with nonstick cooking spray. 

Heat oil in a large skillet over medium-high heat.  Season steak with 1/4 tsp each of salt and pepper. Add steak into skillet in single layer.  Cook 3 to 4 minutes, turning once.  Remove to a plate. 

Reduce heat to medium and add onion.  Cook 3 minutes.  Stir in mushroom and saute 5 minutes.  Add remaining 1/4 tsp of salt & pepper.  Sprinkle with flour.  Cook 1 minute.  Whisk in broth.  Bring to a simmer and add sherry, if using.  Simmer 3 minutes.  

Cook noodles in boiling water for 5 minutes.  Drain.  Remove sauce from heat and slowly stir in meat and sour cream.  Add noodles and spoon into prepared dish.  Cover with foil, bake at 350 for 20 minutes. 

Uncover and top with fried onions.