Prep 30 mins
Cook 1 hr
This is the only recipe I have from my grandma on my dad's side. My mom got the recipe from her shortly after she met my dad, and she made it often as I was growing up. Now, I make it for my family, and they really enjoy it! The recipe combines some unique flavors and ingredients, which may appear strange. But, I assure you, give it a try and you will likely be surprised at how yummy it is! Serve with veggies, and bread if you like.
- 453.59 g beef stew meat, cut into small bite sized pieces
- 118.29 ml flour
- 4.92 ml paprika
- 4.92 ml salt
- 1.23 ml black pepper
- 59.14 ml canola oil
- 1 garlic clove, minced
- 226.79 g tomato sauce
- 297.66 g tomato soup
- 236.59 ml water
- 59.14 ml chili sauce (I used Sweet Thai Chili Sauce. You could also use Sriracha, which is spicier.)
- 4.92 ml sugar
- 1.23 ml ground oregano
- 170.09 g medium egg noodles
- 226.79 g cream cheese, softened
- 226.79 g small curd cottage cheese
- 226.79 g sour cream
- 113.39 g mushrooms (fresh or canned)
- 113.39 g sliced water chestnuts, drained
- 236.59 ml shredded cheddar cheese
- Combine flour, paprika, salt, and pepper in large zip top bag. Add meat, shaking well to cover.
- Heat oil in large skillet until rippling and just starting to smoke. Very carefully, add meat to skillet and cook until browned, approximately 5 minutes.
- Add minced garlic, and saute 1 minute.
- Add tomato sauce, soup, water, chili sauce, sugar, and oregano. Simmer until meat is tender, approximately 10 minutes.
- Meanwhile, cook egg noodles according to package instructions (usually 6-8 minutes in a quart of boiling, salted water.) Drain noodles.
- Combine meat mixture and noodles with the cream cheese, sour cream, and cottage cheese.
- Gently stir in the mushrooms and water chestnuts.
- Pour the mixture into a greased 2 quart casserole dish, and top with cheddar cheese.
- Bake at 350 degrees for about an hour.
I like this recipe but with a few adjustments to suit our tastes. We don't like our dishes real goopy/creamy so first off I cut the servings in 1/2 but still used 1 1/4 lb of beef/seasonings & 5 oz (vs 3) of noodles. I found it lacked abit on taste so I put an extra Tbsp of chili sauce. This dish was alittle thick still so I'd increase the water (or use broth). To cut some fat/calories I skipped the cheddar cheese also. A very hearty meal that is easy to put together.
Half my family hates mushrooms and the other have can not stand water chesnuts (not even by accident)! HA. What else would you suggest to replace them? I am sure this extra volume makes the casserole flavor stretch. If I made this dish without the extra volume it may be too rich alone.