When it comes to recipes that are easy to make and can be ready quickly, Rachael Ray is the boss! This recipe is one of those that can actually be prepared quickly on those days when you are running out of time.
This Stroganoff is one of those classic comfort foods that millions love. How is it possible to turn a classic dish like stroganoff into a complete and tasty casserole? We just need to tweak it a little bit and then pour it in a casserole dish.
Beef Stroganoff is one of those favorite dishes in my house. All aspects of the classic dish are included in this recipe so we are not missing any of the flavor.
What is different about this compared to the classic recipe is that this Stroganoff Casserole is topped with bread crumbs so there is a toasted topping to add to the textures.
Frequently Asked Questions:
Can I leave out the mushrooms?
You could, however, remember that mushrooms are a main ingredient in Stroganoff. The flavor of the mushrooms is an important aspect.
What can I do to make this a touch creamier?
Simply add in an extra ¼ cup of heavy cream and ¼ cup of Sour Cream. This should be just the right amount of creaminess.
Can I freeze this dish?
You could place the casserole in an airtight and freezer safe container and then place it in the freezer for up to 3 months.
Can I use different breadcrumbs?
If you are not a fan of Rye or Pumpernickel, then feel free to use whole wheat or a combination of multigrain and white.
Do I need to add the White Wine?
If you do not want to use the White wine or dry Sherry, you could use a cooking wine.
What do you need to make Rachael Ray Stroganoff
1 ½ pounds Ground Beef
16 ounces Wide Egg Noodles
½ cup Parsley
¼ cup Olive Oil, divided
3 tbsp Worcestershire Sauce
2 large Shallots
4 Garlic Cloves, minced
2 tbsp fresh Thyme, chopped
1 ½ cup Beef Broth
½ cup Sour Cream
¼ cup Heavy Cream
Parsley for Garnish
Breadcrumbs:
2 cups dry breadcrumbs (Rye or Pumpernickel, or your choice)
4 tbsp butter, melted
1 cup Gruyere Cheese, shredded
Salt and pepper to taste
How to make Rachael Ray Stroganoff
FIRST STEP:
Preheat the oven to 400*
Cook the noodles according to package directions
When done, drain and toss with 2 to 3 tbsp butter, ½ cup parsley, and season with salt and pepper
In a deep sided skillet over medium heat heat half the Oil, then add in the Ground Beef and brown. Season with Salt and pepper if desired.
Add Worcestershire Sauce, Remove the ground beef to a dish and set to the side
Add the remaining Olive Oil and add in the mushrooms, shallots, thyme, garlic
a)
b)
c)
d)
e)
f)
g)
Stir frequently, cook until the shallots have softened (about 3 minutes)
Add in the Sherry or White Wine, simmer until the liquid is nearly all evaporated
Add in the Beef Broth and simmer for 5 minutes
a)
b)
Stir in the heavy cream, and sour cream
SECOND STEP:
Spoon the beef back into the mushroom mixture, stir to combine and remove from the heat
Toss the noodles in with the beef mixture and spoon into the casserole dish in an even layer
Toss the bread crumbs with the melted butter and Gruyere cheese and sprinkle over the casserole
a)
b)
THIRD STEP:
Bake until Golden and bubbly, roughly 30 to 35 minutes
Garnish with fresh Parsley and serve Hot!
Rachael Ray Stroganoff
Ingredients
-            1 ½ pounds Ground Beef
- Â Â Â Â Â Â Â Â Â Â Â 16 ounces Wide Egg Noodles
-            ½ cup Parsley
-            ¼ cup Olive Oil, divided
- Â Â Â Â Â Â Â Â Â Â Â 3 tbsp Worcestershire Sauce
- Â Â Â Â Â Â Â Â Â Â Â 2 large Shallots
- Â Â Â Â Â Â Â Â Â Â Â 4 Garlic Cloves, minced
- Â Â Â Â Â Â Â Â Â Â Â 2 tbsp fresh Thyme, chopped
-            1 ½ cup Beef Broth
-            ½ cup Sour Cream
-            ¼ cup Heavy Cream
- Â Â Â Â Â Â Â Â Â Â Â Parsley for Garnish
- Breadcrumbs:
- Â Â Â Â Â Â Â Â Â Â Â 2 cups dry breadcrumbs (Rye or Pumpernickel, or your choice)
- Â Â Â Â Â Â Â Â Â Â Â 4 tbsp butter, melted
- Â Â Â Â Â Â Â Â Â Â Â 1 cup Gruyere Cheese, shredded
- Â Â Â Â Â Â Â Â Â Â Â Salt and pepper to taste
Instructions
FIRST STEP:
Preheat the oven to 400*
Cook the noodles according to package directions
When done, drain and toss with 2 to 3 tbsp butter, ½ cup parsley, and season with salt and pepper
In a deep sided skillet over medium heat heat half the Oil, then add in the Ground Beef and brown. Season with Salt and pepper if desired.
Add Worcestershire Sauce, Remove the ground beef to a dish and set to the side
Add the remaining Olive Oil and add in the mushrooms, shallots, thyme, garlic
Stir frequently, cook until the shallots have softened (about 3 minutes)
Add in the Sherry or White Wine, simmer until the liquid is nearly all evaporated
Add in the Beef Broth and simmer for 5 minutes
Stir in the heavy cream, and sour cream
SECOND STEP:
Spoon the beef back into the mushroom mixture, stir to combine and remove from the heat
Toss the noodles in with the beef mixture and spoon into the casserole dish in an even layer
Toss the bread crumbs with the melted butter and Gruyere cheese and sprinkle over the casserole
THIRD STEP:
Bake until Golden and bubbly, roughly 30 to 35 minutes
Garnish with fresh Parsley and serve Hot!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 138mgSodium: 246mgSugar: 16gProtein: 12g
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