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Beef Stroganoff Casserole

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  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Butter/Margarine 2 Tablespoon
  Condensed beef consomme 10 1⁄2 Ounce (Or Broth, 1 Can)
  Canned sliced mushrooms 4 Ounce (1 Can, Undrained)
  Tomato paste 1 Tablespoon
  Boneless sirloin steak 1 Pound, cut into thin strips
  Dry red wine 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Sour cream 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Hot buttered rice/Narrow noodles 1 Cup (16 tbs)

Place onion, garlic and butter in a 3 casserole dish.
Cover and microwave 2 minutes or until tender.
Remove garlic.
Stir in consomme, mushrooms with liquid and tomato paste.
Add beef.
Cover and microwave 12 to 16 minutes or until meat is cooked.
Stir twice during cooking.
Mix together wine and flour.
Stir in sour cream, salt and pepper.
Stir a small amount of the hot liquid into the flour mixture.
Then stir flour mixture into the hot beef mixture.
Cover and microwave 2 minutes [ROASTS, 3 to 4 minutes] or until thickened and hot.
Stir twice during cooking.
Let stand 5 minutes.

Recipe Summary

Side Dish

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