Ground Beef Stroganoff Casserole

There are hundreds of variations of ground beef casseroles, and this is one of my favorite recipes. Perfectly browned and sauced ground beef and egg noodles always go well together, and in this recipe, they're combined with mushrooms and a satisfying, yet not too rich, Stroganoff sauce. For a true Beef Stroganoff, you wouldn't use canned cream of mushroom soup, but it's a must for this recipe, since it adds a more intense mushroom flavor and creaminess. (If you can, try to use organic beef; it really does taste more beefy than the regular grind in supermarkets.)

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/2 pound white mushrooms, thinly sliced
• 1 pound wide egg noodles
• 2 tablespoons unsalted butter
• 2 tablespoons minced parsley
• 1 pound lean ground beef
• Kosher salt
• Freshly ground pepper
• 2 teaspoons Worcestershire sauce
• 1/4 cup white wine or chicken broth, homemade or packaged (not canned)
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 teaspoon Dijon mustard
• 2 teaspoons tomato paste
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• Prep Time: 15 minutes
• Cook Time: 40 minutes

• Total Time: 55 minutes
• Yield: Serves 6

Preparation

1. Heat the olive oil in a large skillet over medium heat. Add the onions, and saute 5 minutes, until just starting to soften. Stir in the garlic and mushrooms. Continue to saute 10 minutes more until the mushrooms have reduced and exuded their juices. Transfer the onion and mushroom mixture to a large mixing bowl.
2. Bring a large pot of salted boiling water to the boil, and cook the egg noodles according to directions, 10 to 12 minutes, until al dente. Drain the noodles well in a colander, then return them to the pot and toss with 2 tablespoons unsalted butter and the minced parsley.

1. Preheat oven to 350°F. In the same skillet that you cooked the onions and mushrooms, saute the ground beef over medium heat until just browned. Drain the grease from the browned beef, then season with Kosher salt and several good grinds of freshly ground pepper and taste. Adjust the seasoning as desired. (The soup will add some salt to the casserole, so lightly season with Kosher salt.)
2. Stir in the Worcestershire sauce and white wine or chicken broth, lower the heat and simmer 5 minutes. Add the mushroom soup, sour cream, Dijon mustard and tomato paste. Stir until well-combined and simmer 5 more minutes.
3. Add the ground beef mixture and mushroom mixture to the noodles in the pot, and toss to combine thoroughly.
4. Transfer everything to a lightly buttered glass baking dish. Cover with foil and bake 20 minutes. Remove the foil and bake the casserole, uncovered, an additional 10 minutes.