This Beef Stroganoff Bubble-Up Casserole is the perfect meaty, cheesy comfort-food dish. Instead of servings with egg noodles or mashed potatoes, top your casserole with buttery crescent rolls for a truly decadent treat!
Jeff and I lived off of Hamburger Helper when we were in grad school, with negative bank account balances and very little options to feed ourselves. We would wait for the 10 boxes for $5 sale, stock up, then buy frozen ground beef.
Boy, am I glad we’re in a place in our lives where we don’t need to do that. But I can’t help but crave it to this day; there’s something nostalgic about it for me. This is a much healthier version that still tastes delicious and comes together quite quickly.
I’ve been inspired by all of the bubble-up recipes out there, particularly the ones by Emily Bites, Drizzle Me Skinny, and Skinnyish Dish. I was surprised that I couldn’t find a stroganoff version on any of their sites, so here’s my own.
Jeff always said that my Jalapeno Popper Turkey Burgers were his favorite recipe I’ve created so far. Tonight, he said that this Beef Stroganoff Bubble-Up is the new favorite. That is HUGE!
Don’t Like “Dumpling”-Like Dough?
The bits of dough in the bottom end up like a dumpling since they cook in the sauce. I like the combination of dough-like dumplings and brown, crunchy pieces of dough on top. However, if you’re not into the dumpling texture, you can just put all of the dough pieces on top before you bake it.
Does your Meat Mixture turn out too liquid-y?
Make sure you let the meat mixture cool for a few minutes, off of the heat, before you add in the yogurt. When nonfat dairy items like yogurt are added to still-bubbling mixtures, they tend to curdle. If your yogurt curdles, then the sauce will be quite wet and not as creamy.
If the curdling does happen to you, just wait a few more minutes and add in some more yogurt until the mixture thickens.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Print Recipe
5 from 6 votes
This Beef Stroganoff Bubble-Up Casserole is the perfect meaty, cheesy comfort-food dish. Instead of servings with egg noodles or mashed potatoes, top your casserole with buttery crescent rolls for a truly decadent treat!
7.5 ouncesrefrigerated biscuit dough, like Pillsbury, cutting each biscuit into 6 pieces
8ozchopped mushrooms
1largeonion, diced
4clovesgarlic, minced
1tbsppaprika
3/4tspkosher salt
1/4tspground pepper
1tbspWorcestershire sauce
1tbsptomato paste
2tspbeef bouillion (I used Better Than Bouillon)
1 1/2cupswater
1/3cupnonfat, plain greek yogurt
4ozreduced fat, shredded mozzarella cheese
Instructions
Preheat oven to 350. In a large skillet over high heat, brown and drain beef in cooking spray. While meat is cooking, grease a 9x13 pan with cooking spray. Evenly distribute 1/2 of the cut biscuits in the bottom of the pan.Alternatively, save all of the biscuits for the top (see recipe notes)
Reduce heat to medium-high and add mushrooms, onions, and garlic to skillet. Cook until soft, about 5 minutes.
Add paprika, salt, pepper, Worcestershire sauce, and tomato paste to meat and veggie mixture. Saute for about a minute, until everything is mixed together.
Add in beef bouillon and water. Lower heat and saute for a few minutes.Take off heat and let cool for about 5 minutes, then mix in the yogurt (see recipe notes)
Pour meat and veggies into the 9x13 pan, over biscuits. Top with remaining 1/2 of the biscuits, or all of the biscuits (see recipe notes).
Bake, uncovered, for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.
Notes
Click hereto determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically).
Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.
The best side dishes to serve with beef stroganoff are cilantro lime rice, onion rings, Spanish rice, zucchini alfredo, tostada, zucchini carrot bread, cauliflower soup, pasta fa*gioli, radish chips, egg noodles, potato rosti, kale lemon salad, mashed cauliflower, garlic bread, vegetable salad or green beans with bacon.
Add-ins: 1/2 to 1 whole white onion (dice and add to the raw meat, brown together) 1-2 tbsp fresh minced garlic (add to browning meat) or garlic powder to taste. A few shakes of black pepper (add to browning meat)
This delicious comfort food is made with tender strips of beef that are simmered in a creamy sauce and served over egg noodles or rice. The sauce is what really makes beef stroganoff stand out, and it's made with a combination of spices and other ingredients that give it a rich, savory flavor.
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.
The best cuts of beef for stroganoff are tender, juicy cuts such as: boneless rib eye – also called scotch fillet (pictured above)boneless sirloin. sirloin steak tips.
And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach. I would cut down the horseradish to about 2/3 of the original amount.
I'm not big on mushrooms and the like, so my usual goto of spicing it up is to add the meat, then garlic powder, onion powder, salt, pepper, pinch of paprika(sometimes none), small amount of cavenders, and occasionally, if Im in a sweet mood, brown sugar.
Cornstarch: Cornstarch is an ingredient that comes in handy if you want your sauce a little thicker. Sour cream: Full-fat sour cream is what we used, but feel free to substitute a lower-fat sour cream if you choose. However, some picky eaters will be able to tell the difference if you use a lower-fat sour cream!
The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff.
Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.
At the time, Russian aristocracy loved everything French so it's easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream).
There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.
Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.
This souring process obviously gives the product its signature tang-a-licious flavor, but it also thickens it into an extremely thick, creamy consistency.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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