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Beef Stroganooff CasseroleRecipe : Beef Stroganooff Casserole
Procedure :
1 pound lean ground beef 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon vegetable oil 8 ounces sliced mushrooms 1 large onion -- chopped 3 cloves garlic -- minced 1/4 cup white wine 1 can (10 3/4 oz.) cream of mushroom soup -- undiluted 1/2 cup sour cream 1 Tablespoon Dijon mustard 4 cups cooked egg noodles chopped fresh parsley -- optional Radish slices and fresh Italian parsley -- optional 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. |
