Steak and Mushroom Casserole π₯©π
Overview:
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Calories per Serving: 377.4
Rating: Not available
Reviews: Not available
Description:
Looking for a budget-friendly alternative to beef stroganoff? This Steak and Mushroom Casserole might just be your new favorite! Inspired by the flavors of a classic stroganoff, this recipe uses stewing beef and mushrooms to create a hearty and delicious dish that won’t break the bank. Plus, it’s incredibly versatile β you can even swap out the steak for chicken if you prefer. Perfect for a cozy weeknight dinner, this casserole is sure to become a staple in your recipe rotation.
Ingredients:
- 500g stewing beef
- 1 1/2 cups red wine
- 1 cup water
- 1 tablespoon tomato paste
- 1/2 cup button mushrooms, sliced
- 1 onion, sliced
- 1 tablespoon flour
- 1 beef stock cube, crumbled
- 1 cup sour cream
Nutrition Facts (per serving):
- Calories: 377.4
- Fat: 25.6g
- Saturated Fat: 10.6g
- Cholesterol: 86.5mg
- Sodium: 262.3mg
- Carbohydrates: 5.7g
- Fiber: 0.7g
- Sugar: 1.6g
- Protein: 25g
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Meat: Start by cutting the stewing beef into cubes. |
| 2 | Brown the Meat: Heat a little cooking oil in a large saucepan or fry pan over medium-high heat. Add the cubed meat and brown it well on all sides. Once browned, remove the meat from the pan and set it aside. |
| 3 | SautΓ© the Onion: In the same pan, add the sliced onion and sautΓ© for about 3 minutes, or until softened. Remove the onion from the pan and set it aside with the cooked meat. |
| 4 | Prepare the Roux: Add a little extra oil to the pan if needed, then sprinkle in the flour. Stir the flour over low heat until it turns golden brown, being careful not to burn it. Once golden, remove the pan from the heat. |
| 5 | Add Liquids: Stir in the red wine, water, crumbled beef stock cube, and tomato paste until well combined. Return the pan to the heat and bring the mixture to a boil. |
| 6 | Simmer the Casserole: Once boiling, return the cooked meat and onions to the pan. Cover the pan and reduce the heat to low. Let the casserole simmer for 1 hour, allowing the flavors to meld together. |
| 7 | Add Mushrooms: After an hour of simmering, add the sliced mushrooms to the casserole. Cover the pan again and continue to simmer for an additional 30 minutes, or until the meat is tender and the mushrooms are cooked through. |
| 8 | Finish with Sour Cream: Just before serving, stir through the sour cream until it’s well incorporated into the casserole. Alternatively, you can serve the casserole with a dollop of sour cream on top of each serving. |
| 9 | Serve and Enjoy: Ladle the Steak and Mushroom Casserole into bowls and serve it piping hot. Enjoy this comforting dish with your favorite side dishes or crusty bread for a complete meal. |
Keywords:
- Vegetable
- Meat
- Very Low Carbs
- Weeknight
- Oven
- Stove Top
- Less than 4 Hours
- Easy
Tips and Variations:
- For a lighter version of this dish, you can use chicken instead of beef. Simply swap out the stewing beef for cubed chicken breast or thighs.
- Feel free to customize the recipe by adding your favorite herbs and spices. Thyme, rosemary, and parsley would all complement the flavors of this casserole beautifully.
- Serve the Steak and Mushroom Casserole over cooked rice, mashed potatoes, or egg noodles for a heartier meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat the casserole in the microwave or on the stove until warmed through before serving.
Whether you’re cooking for a crowd or just looking to enjoy a cozy meal at home, this Steak and Mushroom Casserole is sure to satisfy. Packed with flavor and easy to make, it’s a recipe that’s sure to become a family favorite. So gather your ingredients and get cooking β dinner is served! π½οΈ
