Sunday, January 18, 2009

Nothing too fancy: Beef stroganoff

A particularly harsh Canadian winter is causing me to try and stretch my recipes as long as they can go. Hence:



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 condensed cream of mushroom soup
1/2 cup sour cream
1 tbsp Dijon mustard
4 cups egg noodles


Preheat oven to 350˚. Spray a 13 x 9" baking dish with cooking spray. Cook noodles according to package directions.

Meanwhile, place beef in a large skillet; season with salt and pepper. Brown beef over medium heat until no longer pink, stirring to break apart beef. Drain fat from skillet and set beef aside.

Heat oil in the same skillet over medium heat. Add mushrooms, onions and garlic; cook and stir 3 minutes or until onion is tender. Add wine reduce heat to medium-low and simmer for 3 min. Remove from heat, and 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 for 30 min.

Notes: Don't wash your mushrooms; just wipe with a damp paper towel. When cooking with wine, don't cheap out. You are concentrating the flavor so don't cook with anything you wouldn't drink.




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