Beef stroganooff casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | teaspoon | Vegetable oil |
| 8 | ounces | Sliced mushrooms |
| 1 | large | Onion, chopped |
| 3 | Cloves garlic, minced | |
| ¼ | cup | White wine |
| 1 | can | (10 3/4 oz.) cream of mushroom soup, undiluted |
| ½ | cup | Sour cream |
| 1 | tablespoon | Dijon mustard |
| 4 | cups | Cooked egg noodles |
| Chopped fresh parsley, optional | ||
| Radish slices and fresh Italian parsley, optional | ||
Directions
Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to seperate beef. Drain fat from skillet; set aside beef.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated.
Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desiered. Garnish with radish and parsley sprigs, if desired.
Makes 6 servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by L979@... on Jul 6, 1997