Beef Stroganoff Casserole
|Lean ground beef||1 Pound|
|Black pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Sliced mushrooms||8 Ounce|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|Cooked egg noodles||4 Cup (64 tbs)|
PREHEAT oven to 350°F 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.
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.