Beef Stroganoff Casserole: The Best Beef Stroganoff Casserole Recipe from Cook'n

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	Beef Stroganoff Casserole

Serves: 4

Print this Recipe

   1 pound beef sirloin steaks, about 1/2 inch thick
   2 tablespoons margarine or butter
   1 (8-ounce) package sliced mushrooms (3 cups)
   1 medium onion, chopped (1/2 cup)
   3/4 cup beef broth
   1/2 teaspoon Worcestershire sauce
   1/4 teaspoon salt
   1 cup sour cream
   1 cup Original Bisquick®
   1/4 cup milk
   1 egg

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1. Heat oven to 400°. Grease 2 1/2-quart casserole. Cut beef into 1 x 1/2-inch pieces. Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms and onion in margarine, stirring constantly, until onion is tender; remove from skillet.

2. Cook beef in same skillet, stirring occasionally, until brown. Stir in broth, Worcestershire sauce and salt. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in mushroom mixture. Heat to boiling, stirring constantly; remove from heat. Stir in sour cream. Spoon mixture into casserole.

3. Stir remaining ingredients until blended. Spread evenly over beef mixture. Bake uncovered 20 to 25 minutes or until topping is golden brown. Let stand 5 minutes before serving.

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Serving:; Calories 450 (Calories from Fat 235); Fat 26g (Saturated 11g); Cholesterol 145mg; Sodium 940mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 28g % DAILY VALUE:; Vitamin A 18%; Vitamin C 2%; Calcium 14%; Iron 20% DIET EXCHANGES:; 1 1/2 Starch; 3 Medium-Fat Meat; 1 Vegetable; 2 Fat

BETTY'S TIP: Wild about mushrooms? Try sliced shiitake or portabella mushrooms for a rich and hearty flavor.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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