Beef Stroganoff Casserole


°30 ml (2 tbsp.) canola oil

°900 g (2 lb) stewing beef cubes

°1 chopped onion

°16 small mushrooms

°5 ml (1 tsp) minced garlic

°60 ml (1/4 cup) flour

°750 ml (3 cups) beef broth

°15 ml (1 tbsp.) tomato paste

°5 ml (1 tsp) chopped fresh thyme

°Salt and pepper to taste

°80 ml (1/3 cup) 15% cooking cream


In a saucepan, heat the oil over high heat. Pat the beef cubes dry with paper towel. Sear the beef cubes on all sides, a few at a time, turning them over with tongs. Transfer the beef cubes to a plate.

In the same pan, sear the onion, mushrooms and garlic in a little oil.

Add the other ingredients, except the cream, and bring to a boil.

Cover and cook over low heat for 2 hours to 2 hours 30 minutes, until the meat flakes easily with a fork.

Add the cream and continue cooking for 5 minutes.

Enjoy !

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