Monday, April 03, 2006
Ground beef is back in the rotation
Beef Stroganoff Casserole
Favorite Brand Name 100 Best Hamburger Recipes Copyright 2003
1 pound lean ground beef
¼ teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ cup dry white wine
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
½ cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles
Chopped fresh parsley (optional)
Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray. Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside. 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 parsley, if desired.
Makes 6 servings.
I finally picked up some ground beef in the grocery store. That trip to Costco may never happen. I had everything else on hand to make this recipe, except the ground beef and sour cream. Oh, and the mushrooms but those were marked down. They looked as fresh as any other mushrooms in the store. I actually had mushrooms when I planned to make this but I ended up using them on a pizza.
We enjoyed this. Cooking the mushrooms with the wine gave them a nice flavor. I didn't feel this was lacking anything but I couldn't help but think of the Meatballs Stroganoff from a while back and wonder how a bit of tomato paste and paprika might do in this casserole.
Question of the Day: What did you have for dinner last night?