Wooster Sauce Beef Mushroom Stroganoff Bake

Wooster Sauce Beef Mushroom Stroganoff Bake

Featuring

This cozy baked stroganoff layers tender beef, mushrooms, and egg noodles in a creamy sauce that gets a savory boost from Wooster Sauce. The sauce is used twice, first to season the beef as it browns and again in the tangy sour cream mixture for deep flavor in every bite.

Ingredients

Beef and Mushroom Base

• 12 ounces wide egg noodles
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound beef sirloin or flank steak, thinly sliced into strips
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 8 ounces cremini or button mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 2 cups beef broth
• 2 tablespoons Wooster Sauce

Creamy Stroganoff Mixture

• 1 cup sour cream
• 1/2 cup whole milk or half and half
• 1 tablespoon Wooster Sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt, or to taste

Topping

• 1/2 cup shredded Swiss or mozzarella cheese
• 1/3 cup panko breadcrumbs
• 1 tablespoon melted butter
• 1 tablespoon chopped fresh parsley

Instructions

1. Cook the noodles
   1. Preheat the oven to 375°F.
   2. Bring a large pot of salted water to a boil.
   3. Cook egg noodles according to package directions until just al dente.
   4. Drain, rinse briefly under cool water, and set aside.
2. Brown the beef
   1. While the noodles cook, heat olive oil and 1 tablespoon butter in a large skillet over medium high heat.
   2. Season the sliced beef with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
   3. Add beef to the hot skillet in a single layer and cook 2 to 3 minutes, stirring once or twice, until just browned on the outside. It does not need to be fully cooked.
   4. Transfer beef and any juices to a plate and set aside.
3. Cook the mushrooms and onions
   1. In the same skillet, add the mushrooms and chopped onion.
   2. Sprinkle with remaining 1/2 teaspoon kosher salt.
   3. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until mushrooms release their moisture and both mushrooms and onions are lightly browned and soft.
   4. Add the minced garlic and cook 30 seconds until fragrant.
4. Build the Wooster Sauce gravy
   1. Sprinkle flour over the mushroom mixture and stir to coat. Cook 1 minute.
   2. Slowly pour in beef broth while stirring and scraping the bottom of the pan to release any browned bits.
   3. Add 2 tablespoons Wooster Sauce.
   4. Bring to a gentle simmer and cook 3 to 4 minutes, stirring, until slightly thickened.
   5. Return the browned beef and any accumulated juices to the skillet and stir to combine.
   6. Remove from heat.
5. Make the creamy stroganoff mixture
   1. In a medium bowl whisk together sour cream, milk or half and half, 1 tablespoon Wooster Sauce, Dijon mustard, paprika, and 1/4 teaspoon kosher salt.
   2. Stir this mixture into the warm beef and mushroom gravy until fully combined and creamy.
6. Combine with noodles
   1. Add the cooked egg noodles to the skillet or to a large mixing bowl if your skillet is too small.
   2. Gently toss until the noodles are coated with the Wooster Sauce stroganoff mixture and the beef and mushrooms are evenly distributed.
7. Transfer to baking dish
   1. Lightly grease a 9 by 13 inch baking dish.
   2. Pour the stroganoff noodle mixture into the dish and spread into an even layer.
8. Prepare the topping
   1. In a small bowl combine shredded Swiss or mozzarella, panko breadcrumbs, melted butter, and chopped parsley.
   2. Stir until crumbs and cheese are evenly coated.
   3. Sprinkle the mixture evenly over the top of the stroganoff.
9. Bake
   1. Bake at 375°F for 20 to 25 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
   2. If needed, broil for 1 to 2 minutes at the end to further brown the top. Watch closely.
10. Serve
    1. Let the stroganoff bake rest for 5 to 10 minutes before serving so it sets slightly.
    2. Spoon into bowls and garnish with extra parsley if desired.
    3. Place the jar of Wooster Sauce on the table so diners can add a few extra drops for a stronger savory kick.

Tips

• If you prefer a looser stroganoff, stir in a splash of warm milk after baking.
• For extra vegetables, fold in 1 cup thawed peas before baking.
• Leftovers reheat well in a covered dish in a 325°F oven or gently on the stovetop with a splash of broth or milk.