Recipe - Beef Stroganooff Casserole

1 pound Lean ground beef
One fourth teaspoon Salt
1/8 teaspoon Black pepper
1 teaspoon Vegetable oil
8 ounce Sliced mushrooms
1 lg Onion, chopped
3 Cloves garlic, minced
One fourth cup White wine
1 cn (10 Three fourths oz.) cream of
mushroom soup, undiluted
One half cup Sour cream
1 tablespoon Dijon mustard
4 cup Cooked egg noodles
Chopped fresh parsley,
optional
Radish slices and fresh
Italian parsley, optional

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
mediumhigh heat until no longer pink, stirring to seperate beef. Drain fat
from skillet; set aside beef.

Heat oil in same skillet over mediumhigh heat until hot. Add mushrooms,
onion and garlic; cook and stir 2 minutes or until onion is tender. Add
wine. Reduce heat to mediumlow 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 MCRecipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997