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Beef Sirloin Casserole w/ Melting Onions




Source of Recipe


posted to rec by gijane


Recipe Introduction



"Stroganoff is elevated to a new level in this creamy, rich rendition. Mascarpone cheese gives it a velvety texture while dill adds fresh flavor."



List of Ingredients




3 tbsp. butter, divided
2 tbsp. all-purpose flour
1 (14-oz.) can reduced-sodium beef broth
1/4 cup mascarpone cheese or sour cream
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. chopped fresh dill
1/4 tsp. salt, divided
1/4 tsp. plus 1/8 tsp. freshly ground pepper, divided
1 tbsp. vegetable oil
1-1/2 lbs. top sirloin steak, thinly sliced
1 large onion, halved, thinly sliced
8-ozs. egg noodles
1 (9-oz.) pkg. frozen artichoke hearts, thawed and quartered if large

Recipe



Melt 2 tbsp. of the butter in a small saucepan over low heat. Whisk in flour; cook and stir 1 minute. Stir in broth; increase heat to medium-high. Bring to a boil; reduce heat to medium-low. Simmer 7 to 10 minutes or until smooth and thickened, stirring occasionally.

Remove from heat; stir in mascarpone, mustard, Worcestershire sauce, dill, 1/4 tsp. of the salt and 1/8 tsp. of the pepper.

In large skillet, heat remaining 1 tbsp. of butter and oil over medium-high heat. Sprinkle sirloin slices with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Add to skillet in batches; cook until browned on both sides. Place sirloin on plate.

Add onion to pan juices in skillet. Cook over medium heat 5 minutes or until onions are well-browned, stirring constantly.

Heat oven to 375ºF.

Meanwhile, cook noodles according to package directions. Drain; place in 11x8-in. (2-qt.) baking dish. Top noodles with sirloin and artichoke hearts; cover evenly with sauce. Top with onions. (Casserole can be made to this point up to 8 hours ahead. Cover and refrigerate.)

Cover and bake 25 to 30 minutes or until throughly hot.

Makes 4 servings