From Russia with love! Our stroganoff has all the velvety richness of the original comfort-food favorite, with just a little kick (we can’t help ourselves—we’re from Texas, where Tabasco sauce is practically a food group). Our secret ingredient is tomato soup! We added the soup to brighten up the overall flavor of the dish. But don’t worry, our variation of this classic is still enough to make you want to Cossack-dance your way back for seconds.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray and set aside.
Step 2
Cook the pasta according to package directions. Drain and set aside. Keep warm.
Step 3
Melt 1 tablespoon of the butter in a large skillet set over medium-high heat. Season the beef with salt and pepper, then dredge in the flour, shaking off the excees. Place the steak cubes in the skillet and cook, turning, until browned on all sides, about 10 minutes. Transfer the meat to the prepared casserole dish. In the same skillet, add the mushrooms, onion, garlic, and remaining 1 tablespoon of butter. Cook, stirring, until the onion and garlic soften and the mushrooms start to get a little color, about 8 minutes.
Step 4
In a medium bowl, combine the tomato soup, sour cream, 1/2 cup of the Parmesan cheese, the Worcestershire sauce, Tabasco sauce, salt, and pepper. Add the onion mixture, stir to combine, and pour over the meat in the casserole dish.
Step 5
Bake for 45 minutes or until the meat is tender. Sprinkle with remaining cheese and bake an additional 15 minutes. Serve hot over egg noodles.
