Ingredients:
1.5 lbs stewing beef
1.5 cups halved mushrooms
1 large onion, chopped
4 sprigs fresh thyme
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 tablespoons sunflower oil
2 tablespoons soft butter
2/3 cup low-sodium beef broth
Dry egg noodles (8-ounce package)
1 tablespoon fresh parsley
Instructions:
Preheat your oven to 300°F (150°C).
In a large mixing bowl, combine the flour and spices. Set the bowl aside.
Trim any excess fat from the stewing beef and toss it gently in the flour mixture until well coated.
In a skillet, heat the vegetable oil and butter over medium-high heat until the butter has melted. Add the coated beef pieces and cook for about 3 minutes on each side until a crust forms.
Transfer all the ingredients, including the beef, mushrooms, onions, and thyme sprigs, to a 9×13-inch baking pan. Mix well.
Pour the beef broth over the mixture and stir to combine. If using aluminum foil, cover the pan.
Bake the beef for 2 hours, or until it is tender to the fork.
Meanwhile, whisk together the sour cream, gravy cube, and cornstarch in a small bowl until smooth.
Cook the egg noodles for 2 minutes less than the package directions suggest. Drain thoroughly.
Take the baking pan out of the oven, then turn the heat up to 350°F (175°C).
Remove the thyme sprigs from the pan.
Whisk in the cooked egg noodles and the sour cream mixture until everything is well combined.
Bake for an additional 15 minutes, until the mixture is hot and bubbling.
Garnish with fresh parsley before serving.
Enjoy your Beef Stroganoff Casserole!