| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs | Italian | All newly t, Beef | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | ts | Vegetable oil |
| 8 | oz | Sliced mushrooms |
| 1 | lg | Onion, chopped |
| 3 | Cloves garlic, minced | |
| 1/4 | c | White wine |
| 1 | cn | (10 3/4 oz.) cream of mushroom soup, undiluted |
| 1/2 | c | Sour cream |
| 1 | tb | Dijon mustard |
| 4 | c | Cooked egg noodles |
| Chopped fresh parsley, optional | ||
| Radish slices and fresh Italian parsley, optional |
INSTRUCTIONS
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 seperate 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 desiered. Garnish with radish and parsley sprigs, if desired. Makes 6 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by [email protected] on Jul 6, 1997
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