For His Master's Veneration: Russian in the Oven

This casserole is based on a traditional beef stroganoff. The original recipe goes back nearly 150 years. Strips of beef mixed with mushroom, onion, and a sour cream sauce. Usually served over rice or noodles. Here we present a version for the oven that is truly unique.

Various explanations are given for the name, presumably derived from the Russian Count Pavel Stroganov.

Enjoy this tasty mix of beef, mushrooms and noodles. Sprinkle with some parsley and impress your guests. As always, remind yourself that YES you can cook with the best of them.

Ingredients:

8 oz	Uncooked Medium Egg Noodles
1 lb	Lean Beef
1 cup	Panko Bread Crumbs
½ cup	Parmesan Cheese
2 cups	Button Mushrooms, sliced
2	Garlic Cloves
1 pkg	Onion soup Mix
¼ tsp	Pepper
2½ cup	Beef broth – low sodium
12 oz	Low fat Cream Cheese
½ tsp	Nutmeg
1 med.	Yellow onion

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Good meat is expensive today. Here is a way to make a cheap cut of beef taste like it cost a lot more!

Rinse and pat dry the piece (here used a piece of sirloin). Measure how thick it is. (1.5 inches)

Pat kosher salt all over the top to form a solid crust. Cover with plastic wrap.

Now leave it on the counter according to how thick, for 1 hour per every inch- This piece will be 1 and a half hours.

When time is up rinse the salt off well and pat dry with paper towels.

Cook according to directions. The salt will have broken down some of the tough connective tissues in the meat leaving it very tender. No it does NOT make it salty, but if you are worried, just use a bit less salt in the cooking then you normally would. Salt can be added but not removed.

Directions:
Preheat your oven to 375 degrees. Spray a 3-quart casserole pan with nonstick cooking spray. Cook the egg noodles according to the packaging instructions and drain.

While that is cooking: cut up the meat into small 2 inch strips.

Roll each in cornstarch.
Cut up the onion, mince the garlic and rinse and cut the mushrooms.

In a large pan over medium high heat brown the beef (about 8 minutes).
Mix the soup mix and garlic into the cream cheese. Fill measuring cup with 1 cup beef broth and 1 cup water.
Add the onions and mushrooms to the skillet, Stir and cook for another 7 minutes. Add the cream cheese mix and broth and stir well.

Let the mix sit over the heat until the sour cream is melted and begins to bubble. When this thickens, pour over the noodles and spoon into baking dish.

Mix the panko breadcrumbs and Parmesan cheese. Sprinkle over the top.