How to Make Stroganoff Casserole By Rachael
Spicy Big Smack Burgers With Smoky Onions + Denis Leary & Rach T…
How To Make Tagliatelle with Fava and Herb Pesto | Rachael Ray
Sam Sifton's Meatball Salad | The New York Times Cooking No-Reci…
Stylist Stacy London Says Skinny Jeans Will Never Die—Here's Why
How To Make John's "Sundays With Mom" Champagne Cocktail | John …
How To Make French Onion Monte Cristo with Spring Greens Salad |…
Justin Long's Mom Adorably Reveals What He Was Like When He Was …
We Celebrate a Teacher Who Makes Every One of Her Students a Per…
How To Make Boozy Berries | Rachael Ray
A Doctor's Favorite Types Of Calming Teas For Stress | Gastroent…
A Visual Trick That Could Help Stop Anxious Thoughts Instantly |…
4 Ways Stress Could Be Hurting Your Stomach + Tips For Relief | …
How To Make Ramen with Sesame-Miso Broth and Baked Crispy Tofu |…
Rach's Swordfish Cutlets with Garlic Spaghetti + Self-Taught DIY…
How To Make Pennsylvania Dutch Potato Filling | Carson Kressley
Deals From Rue La La: Cooling Sheets For Hot Sleepers, Adorable …
How To Make Gluten-Free Lemon Bars | low-carb, low-sugar, dairy-…
How To Make Tacos Veracruz | Rachael Ray
Rob Lowe Talks Working With His Son on 9-1-1 Lone Star + Rach Ma…
'80s Icon Andrew McCarthy Shares "Brat Pack" Stories From New Me…
How do you upgrade a comfort food classic like beef stroganoff? By melting a layer of gruyere cheese on top, for starters!
We also highly recommend Rach’s Stroganoff Burger.
- One 12- or 16-ounce bag extra-wide egg noodles
- 3 tablespoons butter
- 1/2 cup chopped fresh herbs (chives, dill and parsley)
- Salt and pepper
- 1/4 cup olive oil, divided
- 1 1/2 pounds ground beef (80/20)
- Kosher salt and coarse black pepper
- 3 tablespoons Worcestershire sauce
- 12 ounces white or crimini mushrooms, thinly sliced (¾ pound)
- 2 large shallots, finely chopped (or 1 medium white or yellow onion)
- 4 cloves garlic, chopped
- 3 tablespoons fresh thyme, chopped
- Salt and pepper
- 1/4 cup dry sherry, or ½ cup white wine
- 1 1/2 cups beef stock
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 4 tablespoons butter, melted
- 2 cups homemade rye breadcrumbs, or homemade pumpernickel breadcrumbs
- 1 cup shredded gruyere
- 1/2 cup finely chopped dill, chives and parsley
Preheat oven to 400˚F.
For the egg noodles, cook noodles two minutes less than package directions, then toss with butter and herbs, salt and pepper.
For the beef and mushrooms, heat a large skillet over medium-high heat with half the olive oil, 2 turns of the pan, add beef and brown, breaking up with the back of your spoon, season with salt, pepper and Worcestershire sauce. Remove the beef from the skillet and set aside.
Add the remainder of the oil to the same pan, then add the mushrooms and brown. Add the shallots or onion, garlic, thyme, salt and pepper, stir a few minutes to soften shallots, then add sherry or wine and let it evaporate and cook into the mushrooms. Add stock and simmer 5 minutes, then stir in heavy cream and sour cream. Add the beef back to the skillet with the mushrooms and remove from heat.
For the breadcrumbs, in a bowl, mix together melted butter, breadcrumbs, gruyere and herbs.
Toss beef and mushroom mixture with noodles. Pour into casserole dish. Top with gruyere and rye breadcrumbs and bake until brown and bubbly.