1 lb Lean ground beef
1/4 tsp Salt
1/8 tsp Black pepper
1 tsp Vegetable oil
8 oz Sliced mushrooms
1 large Onion, chopped
3 Cloves garlic, minced
1/4 cup White wine
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/2 cup Sour cream
1 tbsp Dijon mustard
4 cup Cooked egg noodles
Chopped fresh parsley, optional
Radish slices and fresh Italian parsley, optional
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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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