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August 12, 2011
Beef Stroganoff Casserole
Hearty Meat Dishes
Prep time:
20 minutesBaking time::
30 minutes“Grandma”
Ingredients
Serves 6
- 1 pound ground beef
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
- 8 ounces sliced mushrooms
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine or beef broth
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 tablespoon Dijon-style mustard
- 4 cups cooked egg noodles
Directions
1
Preheat oven to 350°F. Lightly grease a 13 × 9-inch baking dish.
2
Place beef in a large skillet; add salt and pepper. Cook beef over medium-high heat until browned and crumbly, stirring to separate beef. Drain fat from skillet. Remove beef from skillet; set aside.
3
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir just until onion is tender, about 2 minutes. Add wine. Reduce the heat to medium-low and simmer for 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
4
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated.
5
Bake until heated through, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
Whenever I accompanied Grandma to the grocery store, I learned something about purchasing fresh produce. When it came to mushrooms, she preferred to sort through the basket of loose ones. She turned each mushroom over to make sure that the cap was closed tight around the stem with no gills showing-a sure sign of freshness.
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