A delicious and hearty beef stroganoff recipe baked in the oven for a rich and creamy flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Heat a frying pan over medium heat, add a drizzle of oil, and brown the beef in batches. Transfer to a casserole dish.
Browning the beef in batches prevents overcrowding and ensures even browning.
In the same pan, sauté the onions until translucent, then add the mushrooms and cook until softened.
Cooking the onions first brings out their sweetness.
Mix the tomato paste, flour, Worcestershire sauce, and 1 cup of water in a bowl. Pour over the beef in the casserole dish.
Mixing the sauce ingredients separately ensures a smooth consistency.
Add the bay leaf and garlic to the casserole dish. Cover and bake in the oven for 1 hour.
Covering the dish traps moisture, keeping the beef tender.
Remove the casserole from the oven, stir in the sour cream, and mix well.
Adding sour cream at the end prevents it from curdling.
Serve the stroganoff over cooked egg noodles and enjoy!
Garnish with fresh parsley for a pop of color and flavor.
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