Beef Stroganoff Casserole

Ingredients:

• 1½ lbs stewing beef
• 1½ cups halved mushrooms
• 1 large chopped onion
• 4 sprigs of fresh thyme
• ⅓ cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp table salt
• ½ tsp ground black pepper
• ½ tsp paprika
• 2 tbsp sunflower oil
• 2 tbsp soft butter
• ⅔ cup low sodium beef broth
• 8 ounces dry egg noodles
• 1 tbsp fresh parsley

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a large mixing bowl, combine the flour, garlic powder, salt, pepper, and paprika. Set aside.
3. Trim any excess fat from the beef and toss the pieces in the flour mixture to coat evenly.
4. Heat the sunflower oil and butter in a skillet over medium-high heat until the butter is melted. Add the coated beef and cook until a crust forms on each side, about 3 minutes per side.
5. Transfer the beef, mushrooms, and onion to a 9×13-inch baking dish. Place the fresh thyme sprigs on top. Pour in the beef broth and stir to combine.
6. Cover the dish with aluminum foil and bake for 2 hours, or until the beef is fork-tender.
7. Meanwhile, whisk together the sour cream, gravy cube, and cornstarch in a small bowl until smooth. Cook the egg noodles according to the package instructions, but drain 2 minutes early.
8. Remove the casserole from the oven and increase the temperature to 350°F (175°C). Discard the thyme sprigs. Stir in the partially cooked egg noodles and the sour cream mixture. Mix until well combined.
9. Return the casserole to the oven and bake for an additional 15 minutes, or until the mixture is hot and bubbling.
10. Garnish with fresh parsley before serving. Enjoy your Beef Stroganoff Casserole!

This hearty casserole combines tender beef and mushrooms in a rich, creamy sauce with a comforting layer of egg noodles, perfect for a family meal.