Beef Stroganoff Casserole: An Updated Classic
You may think Beef Stroganoff is an all-American recipe, but the dish actually hails from Russia and dates back to the mid-19th-century. As much as we adore the internationally beloved classic, we've added a 2019 update that we think you'll love – we've swapped out the classic egg noodles that are typically mixed in with the beef gravy and added a cheesy mashed potato layer with bell pepper slices that sits on top of all places. Oh, what a time to be alive.
- 10 oz mushrooms
- vegetable oil
- 1 lb beef
- salt & pepper to taste
- 1 onion
- 1 tbsp mustard
- 23 fl oz beef broth
- 3 oz crème fraîche
- 1 lb potatoes
- 3 oz shredded cheese
- 1 egg yolk
- red, green, and yellow bell peppers
1. Preheat the oven to 350°F. Go ahead and start boiling the potatoes so you'll be ready for Step #4. Slice the mushrooms and briefly fry them in vegetable oil before removing them from the pan and setting aside.
2. Cut the beef into small pieces and fry them in the mushroom pan. Season with salt and pepper and add the sliced onions and mustard. Let everything cook for about 10 minutes and then add the beef broth. Let everything simmer for a bit until the meat has softened.
3. Add the mushrooms back to the pan, along with the crème fraîche. Stir everything together and transfer to a casserole dish.
4. Add the shredded cheese and egg yolk to your cooked potatoes and mash everything together until smooth. Spread out the mashed potatoes on a piece of parchment paper and mld it into the shape of the top of your casserole dish. Use the parchment paper to flip the mashed potato lid on top of the casserole.
5. Slice a red, yellow, and green bell pepper and arrange the slices on the mashed potato lid. Cook for 30 minutes.
Doesn't the classic dish look so much cooler this way? Plus, it will help ensure you get your daily serving of veggies – sounds like a win-win situation.
You can find the recipe for the Baked Potato Stroganoff featured in the bonus video here.