Beef and Mushroom Casserole Recipe
Ingredients
| Flour | 3⁄4 Cup (12 tbs) | |
| Salt | 2 Teaspoon | |
| Stew beef | 4 Pound | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| Canned tomato paste | 6 Ounce | |
| Dry red wine | 1 1⁄4 Cup (20 tbs) | |
| Thyme | 1 Teaspoon | |
| Bay leaves | 2 | |
| Canned mushroom | 8 Ounce | |
| Egg noodle bows | 8 Ounce | |
| Cheddar cheese | 3 Cup (48 tbs), shredded |
Nutrition Facts
Serving size
Calories 510 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.2%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 78.1 mg26%
Sodium 1446.3 mg60.3%
Total Carbohydrates 36 g12.1%
Dietary Fiber 3.8 g15.2%
Sugars 3.8 g
Protein 21 g41.4%
Vitamin A 62.7% Vitamin C 17.9%
Calcium 29.7% Iron 14.6%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven
2. Cook noodles according to package directions; drain
MAKING
3. Combine flour and salt. Cut beef into 1-inch cubes. Dredge beef cubes with flour mixture. Brown in oil in Dutch oven over medium heat.
4. Add garlic, tomato paste, wine, 3 cups of water, thyme and bay leaves; cover.
5. Simmer for 1 hour and 30 minutes or until beef is tender. Remove bay leaves; stir in mushrooms.
6. Combine noodles and beef mixture; pour into two 12 x 8-inch baking dishes. Cover with foil. Bake at 350 degrees for 1 hour. Uncover; border with cheese.
Bake for 15 minutes longer.
SERVING
7. Serve hot
Chef
