Description
With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.
Ingredients
- 1 (12 ounce) package penne pasta
- 1 (17 ounce) package refrigerated beef roast au jus
- 2 tablespoons butter
- 2 large fresh Portobello mushrooms, stems removed, coarsely chopped
- 1 sweet onion, cut into thin wedges
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 (14 ounce) can beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (8 ounce) carton sour cream, divided
- 1 tablespoon prepared horseradish
- 1 teaspoon chopped fresh dill
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes. Drain and return to the pot.
- Remove beef roast from the package and place in a bowl
- reserving juices. Shred into bite-size pieces using 2 forks.
- Melt butter in a large skillet over medium heat. Add mushrooms
- onion
- and garlic; cook and stir until tender
- 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices
- broth
- Worcestershire sauce
- paprika
- salt
- and pepper. Cook and stir until thickened and bubbly
- 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
- Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9×13-inch baking dish. Cover with aluminum foil.
- Bake in the preheated oven until heated through
- about 30 minutes.
- Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8