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French Onion Beef Stroganoff Casserole
¼ c butter 3 onions sliced thin 1 tsp minced garlic 1/2 tsp thyme 1/2 c sliced mushrooms 1 tbsp olive oil 1/2 pounds round steak, thinly sliced salt and black pepper All-purpose flour ¼ c red wine (I used 3 wine-cubes - from wine that I had previously frozen) 1½ c beef broth ½ tbsp Worcestershire sauce 3 c cooked egg noodles ⅔ c sour cream 1- 1½ cups grated Swiss Cheese Parsley, to garish
Melt butter in large skillet. Cook onions and garlic with thyme until onions are soft. Season with salt and pepper.
Add in mushrooms and continue to cook until onions are caramelized and mushrooms are browned.
Remove onions and mushrooms from the pan, and set aside in a bowl.
Season steak pieces with salt and pepper and sprinkle with flour. Saute in olive oil until browned, but not cooked through. Remove from the pan and place in the bowl with the onions.
Deglaze the pan with the red wine. Add in beef broth and Worcestershire sauce. Bring to a boil and reduce to simmer.
Add the steak and onions back in. and bring to a low simmer and let simmer, covered, until the broth reduces s and the steak is cooked.
Cook the egg noodles according to the package. Drain and set aside.
Remove beef mixture from heat. Add in sour cream and mix well. Add in egg noodles and mix well again.
Pour into an oven proof casserole dish. Sprinkle cheese on top and place under broil until the cheese is melted and browned. Sprinkle with parsley and serve hot.