Just a pinch of nutmeg adds unexpected and appealing flavor to this basic creamy noodle dish.
oz. (4 cups) uncooked medium egg noodles
lb. lean ground beef
oz. small fresh whole mushrooms, halved (3 1/2 cups)
garlic cloves, minced
(1.0 to 1.3-oz.) pkg. beef or pork gravy mix
(8 oz.) container sour cream
cup chopped fresh parsley
Heat oven to 375°F. Spray 3-quart casserole with nonstick cooking spray. Cook egg noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook ground beef, mushrooms and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain; remove beef mixture from skillet.
In same skillet, combine gravy mix, pepper and water; mix well. Cook over medium-high heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly. Remove from heat. Stir in sour cream and nutmeg.
Add cooked noodles and beef mixture to gravy; stir to combine. Spoon mixture into sprayed casserole; cover.
Bake at 375°F. for 30 to 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley.
Many Russian recipes, such as beef stroganoff, feature sour cream. The sour cream sauce in this casserole gets its full flavor from gravy and nutmeg.
Dry gravy mix thickens and flavors this stroganoff casserole; choose beef or pork gravy mix according to your family's preference.
Serve sweet and crisp sugar snap peas with this recipe. Steam the peas briefly and season them with salt and pepper.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.