Beef and Mushroom Stroganoff Bake

The Method for Beef and Mushroom Stroganoff Bake

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1. Heat the oven to 190°C / 375°F. Brown the beef in the oil in two batches for 3 minutes each and set aside.

   Mark done Start 3 min timer

2. Cook the mushrooms and onion in the pan for 8 minutes. Add the garlic, paprika and flour for 1 minute, then the stock, and simmer for 5 minutes.

   Mark done Start 8 min timer

3. Off the heat, stir in the soured cream, mustard and salt. Fold in the beef and the noodles, boiled for 2 minutes less than the packet says.

   Mark done Start 2 min timer

4. Tip into a dish, top with the breadcrumbs and cook for 20 minutes. Scatter with the parsley.

   Mark done Start 20 min timer

Keep an Eye on These

1. Slice the beef thin.
2. Brown the beef in batches.
3. If your oven runs hot, check at 15 minutes.
4. Add the soured cream off the heat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Green beans · Buttered peas · Green salad · Pickled gherkins

Keeping Beef and Mushroom Stroganoff Bake

Keeps in the fridge for 3 days. Reheat covered.

Quick Answers

Beef and Mushroom Stroganoff Bake Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.