My Husband Is Obsessed with This Recipe from Our German Neighbor!

Baked beef stroganoff is a comforting dish that brings together the rich flavors of tender beef, creamy sauce, and hearty egg noodles. Originating from Russia, beef stroganoff has been adapted in many cultures, each adding their own twist. This baked version offers a convenient way to prepare the dish, allowing the flavors to meld beautifully in the oven. It's perfect for a family dinner or a cozy night in, offering both simplicity and depth of flavor.

This baked beef stroganoff pairs wonderfully with a crisp green salad or steamed green beans to add a fresh contrast to the rich, creamy dish. A side of crusty bread is also ideal for soaking up the delicious sauce. For a complete meal, consider serving with a light red wine such as Pinot Noir or a refreshing iced tea.

Servings: 4

1 pound beef sirloin, cut into strips
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour
1 cup beef broth
1 cup sour cream
8 ounces egg noodles, cooked
2 tablespoons chopped parsley

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides. Remove the beef and set aside.

In the same skillet, add the onion and garlic, sautéing until the onion is translucent.

Add the mushrooms, salt, and pepper, cooking until the mushrooms are tender.

Sprinkle the flour over the vegetables and stir to coat.

Gradually add the beef broth, stirring constantly until the sauce thickens.

Reduce the heat to low and stir in the sour cream until well combined.

Return the beef to the skillet, mixing it into the sauce.

In a large baking dish, spread the cooked egg noodles evenly.

Pour the beef and sauce mixture over the noodles, spreading it evenly.

Bake in the preheated oven for 20-25 minutes, until the top is golden brown.

Remove from the oven and sprinkle with chopped parsley before serving.

For a lighter version, substitute Greek yogurt for sour cream. You can also add a splash of white wine to the sauce for added depth of flavor. If you prefer a vegetarian option, replace the beef with sliced portobello mushrooms and use vegetable broth instead of beef broth. For a gluten-free version, use gluten-free noodles and flour.