Hearty Beef Stroganoff Casserole
 
1   8oz package medium egg noodles, cooked, drained and set aside, cover
  so noodles do not dry out
1 Tbsp  olive oil
1 medium  onion, diced medium
1-1/2 cup  birdseye frozen stir-fry peppers
1 cup  of beef broth
1 tsp  dried marjoram
1 lb.  thinly sliced sirloin tip steak, slice steak when it is half frozen
1 Tbsp  water
2 tsp  cornstarch
3/4 cup  sour cream
3 Tbsp  chopped, fresh parsley
1 tsp  salt or to taste
  fresh coarse ground black pepper, to taste
 
preheat oven to 450 degrees. spray a 13x9x2" baking dish with non-stick 
spray. 
in large skillet, heat oil over medium high heat. add onions and 
peppers and stir-fry 5 minutes, or until vegetables are tender crisp. 
stir in beef broth and marjoram and bring to boil. 
reduce heat to medium low, add beef. cover and simmer 8 minutes or 
until beef loses it's pinkness. it will finish cooking in oven. 
in a small bowl, dissolve cornstarch in the 1 tbsp. of water. stir until 
smooth. bring beef mixture up to a boil, add cornstarch and cook 
stirring constantly until beef has thickened. remove from heat if it 
tries to get too thick. if it thickens to much add a little more beef 
broth stirring fast to smooth out the gravy. add cooked noodles, sour 
cream, parsley, salt and black pepper to skillet and toss well. 
 
transfer the beef and noodle mixture to the casserole dish. 
cover with foil and bake 20 minutes or until hot and bubbly. 
 
serves: 4 
 
bonapetite' pattyg from mo. 
 
 
 
-- 
(ID: 8305) Mirror: rec.food.recipes: Sun, Apr 4, 2004


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