Beef Stroganoff Casserole the Editors of Publications International, Ltd.
Beef Stroganoff Casserole
Makes 6 servings
|1||pound lean ground beef|
|1/8||teaspoon black pepper|
|1||teaspoon vegetable oil|
|8||ounces sliced mushrooms|
|1||large onion, chopped|
|3||cloves garlic, minced|
|1/4||cup dry white wine|
|1||can (10-3/4 ounces) condensed cream of mushroom soup, undiluted|
|1/2||cup sour cream|
|1||tablespoon Dijon mustard|
|4||cups cooked egg noodles|
|Chopped fresh parsley (optional)|
- Preheat oven to 350°F. Spray 13X9-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 break up meat. Drain fat; remove beef from skillet and set 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 blended. Return beef to skillet; stir to blend.
- 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 parsley.
|Total Fat||20 g|
|Calories from Fat||43 %|
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