Title: Noodle Stroganoff
Categories: Ground
Yield: 6 Servings
| 1/4 | c | Butter or margarine |
| 1/4 | c | Sliced scallions or onions |
| 1 | | Garlic clove; minced |
| 1/2 | lb | Mushrooms; sliced |
| 1 | lb | Ground beef |
| 3 | tb | Lemon juice |
| 3 | tb | Burgundy or other red wine |
| 1 | cn | Beef consomme |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | oz | Medium egg noodles |
| 1 | c | Sour cream |
| | | Snipped parsley |
In hot butter in skillet, saute scallions, garlic and mushrooms until
lightly browned. Add beef; cook, stirring, until red colour disappears.
Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer,
uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or
until noodles are tender. Mix in sour cream; heat quickly but do not boil.
Serve at once, sprinkled with parsley.