Emily Ellyn’s warm, creamy beef stroganoff is the perfect cold-weather recipe to fill your loved one’s hearts and stomachs.
Cooking Time: 30 mins
Yield: 9-inch x 13-inch casserole
Preheat oven to 375° F. Grease a 9-inch x 13-inch casserole dish and set to the side.
Heat 2 tablespoons butter in a large pan over medium-high heat. Season steak with Chinese five spice, black pepper, and salt, and add to hot pan. Turn heat to high and cook until seared on all sides, but still pink in the center, about 3 to 5 minutes. (Note: You do not need to cook the meat through. It will cook more in the oven.)
Remove sirloin from pan, scraping into a large bowl and set aside.
In small bowl whisk together beef stock, Worcestershire sauce, cornstarch, and whole grain mustard and set to the side.
Add remaining butter to the pan and cook mushrooms and pearl onions on medium-high heat until browned and onions are fork tender, about 5 minutes. Then turn heat up to high and add garlic and herbs to pan and cook for an additional 30 seconds. Stir in the beef stock mixture and continue to cook on high for 3 minutes or until it thickens slightly.
While still on the heat, gently stir in Whole Milk Ricotta cheese and cream cheese. Stir until thoroughly incorporated and cook until warmed through and simmering. Pour ricotta mixture into a bowl with steak and gently fold in egg noodles.
Taste and season to your liking.
Transfer to the prepared casserole dish, sprinkle shredded Fresh Mozzarella cheese and sliced green onions on top and bake at 375° F for 10–15 minutes, or until cheese is melted and bubbly.