With this incredibly rich beef stroganoff casserole, all you need is a crisp green salad. Garnish with more dill sprigs if desired.
Ingredients
- penne pasta: 1 pack (12 ounce pack)
- refrigerated beef roast au jus: 1 pack (17 ounce pack)
- butter: 2 Tbsp
- portobello mushrooms: 2 piece (stems removed, chopped, fresh)
- sweet onion, cut into thin wedges: 1 piece
- garlic cloves: 2 piece (minced)
- all-purpose flour: 3 Tbsp
- tomato paste: 2 Tbsp
- beef broth: 1 can (14 ounce can)
- Worcestershire sauce: 1 Tbsp
- smoked paprika: 1 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- carton sour cream: 1 piece (8 ounce, divided)
- prepared horseradish: 1 Tbsp
- fresh dill: 1 tsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
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Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
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Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
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Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
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Bake in the preheated oven until heated through, about 30 minutes.
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Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.
