Thursday, September 8, 2011

Beef Stroganoff Casserole

Tonight's going to fly by... I've got a lot planned! But, one thing I'm squeaking in is a quick peek at tonight's dinner: Beef Stroganoff Casserole.  This is a comfort-food recipe of mine, that always makes me feel better.  I'm making it as a way of sending comfort to someone I know needs it today.

Beef Stroganoff Casserole

Makes: 6 servings

1 pound ground beef
1/4 tsp salt
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles

Preheat oven to 350F.  Spray 13x9-inch baking dish with cooking spray and set aside.

Brown beef in skillet with salt and pepper over medium-high heat until no longer pink, then set aside in a bowl.

Heat oil in same skillet, and add onion, garlic, and mushrooms; cook and stir for 2 minutes.

Reduce heat to medium-low, add wine, and let simmer for 3 minutes.

Remove skillet from heat and add in sour cream, soup, and mustard, mixing until well combined.

Add beef to skillet and mix in well.

 Place noodles in baking dish, pour sauce mixture over, and mix to combine until noodles are well coated.

Bake in 350F oven for 30 minutes or until heated through.

Source: Favorite Brand Name "100 Best Hamburger Recipes", page 26.

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