I’m not sure where this recipe came from – but it’s been a part of my cooking repertoire for at least the past ten years or so. It’s a quick and easy version of beef stroganoff that I often put together in the morning, leave in the oven on a timed bake and then throw on the table at supper time. My trick to getting the kids to eat mushrooms is to cut them up into teeny tiny pieces so they blend in with the meat – although my oldest isn’t having it and somehow is able to extract the mushroom pieces from her meal every single time. Still – it’s a favourite in our house (mushrooms and all) and leftovers freeze well. Enjoy.
Ingredients:
1 lb. ground beef
1/4 t. salt
1/8 pepper
1 t. vegetable oil
8 oz. sliced mushrooms (or minced)
1 lg. onion, chopped
3 cloves garlic, crushed
1/4 c. dry white wine
1 can cream of mushroom soup
1/2 c. sour cream
1 T. Dijon mustard
4 c. cooked large egg noodles (same amount uncooked)
chopped parsley for optional garnish
Season beef with salt and pepper and brown in a large pan, draining fat afterward. Scrape into a large mixing bowl. Heat oil in the same pan over medium-high heat and cook mushrooms, onion and garlic until tender (about 2 minutes). Add wine and reduce heat to medium-low and continue simmering for 3 more minutes.
Remove pan from heat and stir in soup, sour cream and mustard until well-combined. Scrape into bowl with beef – then add in cooked egg noodles.
Stir until everything is well-mixed and pour into a greased lasagna dish. Bake uncovered at 350F for about 30 minutes (if cooking immediately) – longer if refrigerated – until heated through. Sprinkle with chopped parsley, if desired.
This looks amazing! My husband will not eat mushrooms or cream of mushroom soup though. I am going to have to brainstorm what to use instead…