Prep 15 mins
Cook 55 mins
I love making casseroles, and I love beef stroganoff. This is one of my family's favorite meals.
- 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
- 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.
This recipe is mediocre at best. Pretty costly to prepare when the Hamburger Helper version costs a fraction of this, has more taste and holds together better. There was no "binding" to this. It was too runny. The very best stroganoff recipe is a vintage Good Housekeeping version from the 1970s.
So delicious. I didn't have the fried onions for top so I used crushed breadcrumbs and cheese!!!
I served this to my poker group last night and they loved it a definite keeper