Recipe By : Unknown Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Lean ground beef
1/4 ts Salt
1/8 ts Black pepper
1 ts Vegetable oil
8 oz Mushrooms -- sliced
1 lg Onion -- chopped
3 cl Garlic -- minced
1/4 c White wine
10 3/4 oz Can cream of mushroom soup -- undiluted
1/2 c Sour cream
1 tb Dijon mustard
4 c Cooked egg noodles
Fresh parsley -- chopped (optional)
Radish slices -- (optional)
Fresh Italian parsley -- (optional)
Preheat oven to 350 F. 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 separate
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.
