bren
New Member
Posts: 35
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Post by bren on May 14, 2013 16:50:35 GMT -6
BEEF STROGANOFF CASSEROLE 1 pound lean ground beef 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon vegetable oil 8 ounces mushrooms, sliced 1 large onion, chopped 3 cloves garlic, minced 1/4 cup dry white wine 1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted 1/2 cup sour cream 1 tablespoon Dijon mustard 4 cups cooked egg noodles chopped fresh parsley (optional garnish) Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside. 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 fresh parsley, if desired. Servings: 6
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