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Ingredients:
1 pound lean ground beef
¼ teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
Adobo Spanish Seasoning
¼ cup white wine
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
½ cup sour cream
1 tablespoon Dijon mustard
1 package. of egg noodles, cooked
chopped fresh parsley (optional)
Procedure:
Preheat oven to 350o F. Spray 13 x 9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt, pepper, and Adobo. 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 desired.
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