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Beef Stroganooff Casserole

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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
L979@aol.com on Jul 6, 1997

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