Ground Beef Stroganoff

This Ground Beef Stroganoff is an clean recipe that doubles as a casserole and make ahead meal! Your family will love this finances-pleasant dinner.

Make-beforehand casserole recipes tug at my coronary heart strings, and the sauce in this one is so rich and creamy.

Here are the MAJOR perks of this recipe:

• Budget Friendly.
• Doubles as a Casserole that you can make 2 days ahead of time.
• Simple substances, nothing complex.
• Kids and adults LOVE it.

Storing Leftovers

Fridge: This casserole ought to be saved in an airtight field within the fridge and used inside 3 days.

Freezer: Beef Stroganoff may be frozen and have to be used inside three months.

To reheat frozen casserole, permit it defrost inside the fridge overnight. Bake it blanketed at 350 degrees for 20 minutes or so, until heated thru and warm.

yield: 4 servingsAuthor: Katerinaprint recipe

Ground Beef Stroganoff

prep time: 10 MINScook time: 40 MINStotal time: 50 mins

This clean, make-ahead casserole is the whole thing you adore about Beef Stroganoff with the benefit of using floor beef and a handful of simple ingredients. No canned soup right here, the flavor is all self-made!

INGREDIENTS:

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

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 9×13 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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