Ingredients
- 1 pound beef chuck or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 cups egg noodles, cooked
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
For substitutions, you can use Greek yogurt instead of sour cream for a tangier flavor, or try swapping the beef for chicken or a meat substitute if you prefer. The flexibility of this dish is something I genuinely appreciate, as it lets everyone put their own spin on it.
Instructions
- Preheat your oven to 375°F. This will ensure the casserole bakes evenly.
- In a large skillet over medium heat, add olive oil and sauté the beef until browned. Remove and set aside.
- In the same skillet, add onions and garlic, cooking until fragrant and translucent, about 3 minutes.
- Add mushrooms to the onions and cook until they release their juices and become tender, about 5 minutes.
- Sprinkle flour over the mixture, stirring to coat the onions and mushrooms. This will help thicken the sauce.
- Slowly add the beef broth, stirring constantly to avoid lumps. Bring to a simmer.
- Stir in sour cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
- Return the beef to the skillet, mixing until everything is well combined.
- In a large casserole dish, combine the cooked egg noodles with the beef mixture.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and heated through.
- Garnish with fresh parsley before serving, if desired.
This is a dish that’s not only forgiving but also rewarding. Like my abuela taught me, trust your senses; if the aroma fills your kitchen with warmth, you’re on the right track.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International