BEEF STROGANOFF PIE IN EGG NOODLE CRUST

BEEF STROGANOFF PIE IN EGG NOODLE CRUST

One of the wonderful things about fall and winter weather is the opportunity to break out those hearty meals that not only bring warmth and comfort to your table.  Most every family has favorite recipes for casseroles, one-pot meals, and hot dishes that help chase the cold weather away and leave each meal feeling a bit more fulfilled and filling.  A perfect example is this recipe for Beef Stroganoff Pie.

Traditionally, Beef Stroganoff is a dish consisting of finely sliced or ground beef that's cooked with diced onion until tender, thickened during the process, and finished with a sherried sour cream sauce.  Commonly, this delicious mixture is served over rice or noodles.  Many cooks have a tendency to garnish it with dried parsley sprinkled on top.  A common Eastern European custom is to sprinkle paprika on top just before serving.

Preparing this dish isn't terribly hard in its traditional version or as a pie.  Regardless of how you choose to enjoy your Stroganoff, it's a wonderful dinner option and deserves to be shared with those whom you enjoy!

STROGANOFF PIE RECIPE:

CRUST:

·         8oz. Bag of Egg Noodles

·         1 tsp. Garlic, minced

·         3 Tbs. Butter

·         ½ Cup Parm Cheese

·         1 Egg

Combine the cooked noodles with the other ingredients while the noodles are warm. Chop mixture with two knives until ingredients are well combined and noodles in small sections. Essentially “cutting in” the mixture together.  Press the pasta mixture into pie plate making sure the pasta covers the bottom and sides of the pie plates and set aside.

FILLING:

·         1 teaspoon Olive Oil 

·         1 Lb. Sirloin, Sliced Thin (or Ground Beef)

·         1 Cup Onion, Finely Chopped 

·         1 tsp. Minced Garlic

·         1 (8-Ounce) Package Mushrooms, Sliced (Optional) 

·         2 Tbs. Flour 

·         1 Cup Beef Broth 

·         1/4 tsp. Kosher Salt

·         1/8 tsp. Black Pepper 

·         3/4 Cup Sour Cream

·         1 Tbs. Dry Sherry

Heat oil in a large non-stick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned.  If using ground beef, continue stirring to crumble.  Add onion, garlic, and mushrooms (optional) to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently.

Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

Remove from heat. Stir in sour cream and sherry. Pour into prepared noodle pie crust.

Bake at 350 degrees for 15 – 20 minutes.