*  Exported from  MasterCook  *
 
                         Beef Stroganooff Casserole
 
 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      pound         lean ground beef
      1/4  teaspoon      salt
      1/8  teaspoon      black pepper
    1      teaspoon      vegetable oil
    8      ounces        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      Tablespoon    Dijon mustard
    4      cups          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
 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.
 
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