Oven Baked Beef Stroganoff Recipes

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.

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.

Steps:

• 1. Cut sirloin into 1 inch chunks. Put into a large baking dish. In a bowel mix all ingredients, Pour over sirloin. Cover and bake 3-4 hours in oven set at 300 F. DO NOT PEEK. Serve over rice, noodles, or mashed potatoes.

Steps:

• In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
• Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

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.

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.