Hamburger And Noodle Stroganoff
|Wide noodles||8 Ounce (1 Package)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Canned sliced mushrooms||16 Ounce, thickly sliced (1 Can)|
|Ground chuck||1 1⁄2 Pound|
|Canned tomato sauce||8 Ounce (1 Can)|
|Burgundy wine||1 Cup (16 tbs)|
|Canned beef bouillon||10 Ounce, undiluted (1 Can)|
|Sour cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 375 degrees.
Cook noodles as package label directs.
In hot butter in large skillet, saute onion, garlic and mushrooms until onion is golden, about 5 minutes.
Add beef; cook until browned, stirring constantly.
Remove from heat.
Stir in flour, tomato sauce, Burgundy, bouillon, salt and pepper.
Simmer 10 minutes, stirring occasionally.
Blend in sour cream.
In lightly greased 2-quart casserole, layer a third of noodles and meat mixture.
Sprinkle with cheese.
Bake, uncovered, for 30 minutes.