Beef Stroganoff Casserole - 2 Recipe - Cooking Index
Beef Stroganoff Casserole - 2 Recipe - Cooking Index
| 1 lb | 454g / 16oz | Lean ground beef |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Black pepper |
| 1 teaspoon | 5ml | Vegetable oil |
| 8 oz | 227g | Sliced mushrooms |
| 1 oz | 28g | Onion - chopped (large) |
| 3 | Garlic - minced | |
| 1/4 cup | 59ml | White wine |
| 1 | Cream of mushroom soup - undiluted (10 3/4 oz) | |
| 1/2 cup | 118ml | Sour cream |
| 1 tablespoon | 15ml | Dijon mustard |
| 4 cups | 792g / 27oz | 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 separate 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 desired.
Garnish with radish and parsley sprigs, if desired.
Source:
Pam Erickson
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