Beef Stroganoff Casserole with Dumplings
This is a great one-pan meal. Sauté the meat and make the filling in a 2 1/2 quart pan, top with the biscuits, and place the pan in the oven–only one pan to clean.
The gravy-like filling complements the biscuit topping perfectly.
1/4 cup olive oil
2 cups raw sirloin stewing meat, cubed
1 small sweet onion, diced
1/3 cup flour
1 teaspoon paprika
1 cup beef broth
2 cups fresh mushrooms, sliced
2 10-ounce cans cream of mushroom soup
1/4 cup cooking sherry (optional)
1 cup sour cream
1/2 tablespoon Worcestershire sauce
1 tablespoon butter, melted
1/4 cup fine bread crumbs
- In a small bowl, combine the flour and paprika. Coat the meat cubes in the flour mixture and brown the meat and onions in heated olive oil in an oven proof 2 1/2- quart saucepan over medium-high heat, stirring frequently. Add the beef broth and mushrooms and simmer while you make the biscuits. (See recipe below)
- Add the cream of mushroom soup, optional cooking sherry, sour cream, and Worcestershire sauce to the simmering meat. Stir to combine and heat just to boiling. Turn off the heat.
- In a separate bowl, add the melted butter to the bread crumbs and mix well. Drop biscuit batter by teaspoonfuls onto the casserole and sprinkle with the buttered bread crumbs. Place the casserole in a preheated 350-degree oven and bake for 25 minutes or until the biscuits are cooked throughout and lightly browned.
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon poultry seasoning
1/2 tablespoon dried parsley
1/2 tablespoon celery seed
1/2 teaspoon onion powder
1/2 cup milk
Make the biscuit dough by mixing together the flour, salt, baking powder, poultry seasoning, parsley, celery seed, and onion powder. Add the milk all at once and stir just to combine.